Granola is such an amazing breakfast and snack. Making it at home means you get to choose what goes into your granola and the possibilities are endless! Homemade granola is also lower in sugar, nasties and cheaper than their store-bought friends. I never buy granola from the store and after you have tried this recipe, hopefully, neither will you.
The baking method and time is important in this recipe to ensure your granola dries out enough and becomes lovely and crisp. You can mix up what goes into your granola based off what you like or what you have on hand as long as you follow the golden ratio.
1 tablespoon sweetener: 1 tablespoon fat: 1 cup dry ingredient
Here are some of the possibilities:
Sweetener: Honey, Maple syrup, Rice malt syrup, Agave
Fat: Coconut oil, Olive oil, Macadamia oil
Dry ingredient: Oats, Any nuts (Cashews, Almonds, Brazil Nuts), Seeds (Pumpkin, Sunflower), Quinoa
- 1 cup oats
- ½ cup almonds
- ½ cup cashews
- ½ cup sunflower seeds
- ½ cup pumpkin seeds/ pepitas
- ½ cup raisins
- ¼ cup apricots (chopped)
- ¼ cup goji berries
- 3 tablespoon coconut oil
- 1½ tablespoon maple syrup
- 1½ tablespoon honey
- ¼ teaspoon salt
- Pre-heat your oven to 160C.
- Chop almonds and cashews into smaller pieces.
- Melt coconut oil, honey and maple syrup over the stove or in the microwave.
- Mix all the ingredients, except dried fruit, in a large bowl.
- Bake for 30 minutes, mixing every 10 minutes.
- After 30 minutes, turn the temperature up to 180C and bake for another 10 minutes.
- Turn off the oven and leave the granola in until the oven is cooled.
- Mix in dried fruit.