My easy homemade granola recipe is full of dried fruit, berries and nuts for a luxurious breakfast that will keep you satisfied for hours.
I love the combination of granola and yogurt and a favorite weekday granola breakfast is this Greek Yogurt and Granola breakfast bowl with either mixed cut fruits or berries, when they are in season.
I must confess that in the muesli vs granola wars I always preferred muesli to granola.
Muesli is often unbaked and has no added fats or sugars. Many commercial brands claiming to be healthy granola recipes appear to be nothing more than fat laden sugar bombs from high glycaemic sources. Have you ever had one of those hangry days when you’ve had breakfast but have a sugar crash before lunch time? This healthy, refined sugar free granola recipe with honey doesn’t ever give me that.
The first time that I enjoyed granola was when I was offered a taste of the in-house granola sold at the cafe in my office building. It was tasty but not greasy or overly sweet. Unfortunately, since becoming aware of my late onset peanut sensitivity I am unable to eat their granola.
I decided to make my own homemade granola after tasting an awesome crunchy granola recipe served at breakfast, at the DoubleTree by Hilton Upper East Side in Cape Town. It was well seasoned and every bite was filled with dried fruits and nuts. I sought to emulate the crunch and flavor with this recipe of easy honey granola, and am so happy with the result.
How to make granola
This is such an easy homemade granola recipe that you will wonder why you haven’t made it before!
I don’t like my homemade granola as sickly sweet and greasy as the store bought variety and have tried to keep it as healthy as possible. It contains extra virgin coconut oil and honey, with no other refined sugars added. Although many homemade granola recipes contain cinnamon or other spices, I prefer mine with only a bit of salt to enhance the flavours.
Thirty minutes baking time delivers a delightfully golden brown granola, but an extra five minutes packs so much extra crunch. Take care however, not to let it burn.
- 3 cups rolled oats
- 4 cups raw nuts
- 1 to 1 1/2 cups seeds
- 2 cups dried berries
- 1 cup dried fruit
- 1/2 cup honey
- 1/2 cup coconut oil
- 1/2 tsp salt
- Optional: 1 tsp powdered cinnamon, mixed spice or ginger
How to eat granola
- I packed some of these homemade granola clusters for a family vacation and the first thing my brother asked when I unpacked the snacks was how to eat granola for breakfast. After tasting it he decided he didn’t want to share, and during the vacation he ate the entire bag of granola plain as a snack, without any yogurt or milk.
- This is a delicious and easy granola recipe for yogurt like in this Greek yogurt and granola breakfast bowl.
- It can be eaten with cold or hot milk as granola cereal, which is how my late mum liked it.
- It can be used as the basis of homemade granola bar recipe and I’m fine tuning one for when I travel or have guests staying over.
For more breakfast options please click on any of the links below:
- Homemade Toasted Luxury Berry nut muesli
- Overnight dairy free muesli and oats
- Almond and coconut breakfast pancakes
- Banana pancakes
- Cherry and Raspberry breakfast sundae
Easy Homemade Granola recipe
- 270 grams Rolled oats - gluten free (approximately 750 ml or 3 cups)
- 200 grams whole Pecan nuts (approximately 500 ml or 2 cups)
- 125 grams Cashew nuts (approximately 250 ml or 1 cup)
- 125 grams Pistachio kernels (approximately 250 ml or 1 cup)
- 55 grams Coconut flakes (approximately 250 ml or 1 cup)
- 140 grams Pumpkin seeds (approximately 250 ml or 1 cup)
- 35 grams Golden flax seeds (approximately 60 ml or 1/4 cup)
- 125 grams dried cranberries (approximately 250 ml or 1 cup)
- 100 grams dried white mulberries (approximately 250 ml or 1 cup)
- 175 grams Turkish apricots (approximately 250 ml or 1 cup cut into quarters)
- 125 ml Coconut oil (approximately 1/2 cup)
- 125 ml honey (approximately 1/2 cup)
- 2.5 ml salt (approximately 1/2 teaspoon)
- Preheat the oven to 160 degrees Celsius / 320 F / Gas Mark 3 before mixing the ingredients. If using a fan assisted set the temp at 140 degrees Celcius.
- Line three rimmed baking sheets with parchment paper or baking paper and set aside until required.
- Weigh or measure out the oats, nuts and seeds and add to a large heat proof mixing bowl.
- Measure out the berries and apricots into a different bowl as these will be added later.
- Place the coconut oil and honey together in a small saucepan over a medium high heat and allow to come to the boil. Add the salt and stir then remove from the heat.
- Pour 2/3 of the coconut oil and honey mixture over the oats mixture and stir well to ensure it is combined.
- Divide the mixture between the three baking sheets and spread it out in an even layer.
- Bake on the middle shelf for 20 minutes then remove from the oven and allow to cool for five minutes.
- Place all the granola back into the bowl, add the berries and pour over the remainder of the coconut oil and honey mixture.
- Mix through and divide into three baking sheets then bake each one for an additional 12 - 15 minutes.
- Remove from the oven and let cool on the counter.
- When cool break up the granola and store in airtight containers.
- This recipe is very adaptable and you may replace any of the nuts with macadamias, almonds, walnuts or hazelnuts.
- If you cannot find dried white mulberries, then substitute with same quantity of dried cranberries or raisins.
- The coconut oil may be substituted with extra virgin olive oil.
- The honey may be substituted with maple syrup.
- Oats are naturally gluten free but may be processed in a factory with products containing gluten. If you do not have a gluten sensitivity or allergy, then regular rolled oats will do.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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