Homemade Granola
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Equipment
- 2 large mixing bowls
- 1 small saucepan
- 1 Spoon or spatula
- 1 baking tray lined with parchment paper
- airtight storage jar or container
Ingredients
- 3 cups rolled oats 300 grams
- ⅔ cup honey 200 grams
- ⅔ cup hazelnuts 95 grams
- ⅔ cup almonds 100 grams
- ½ cup sunflower seeds 75 grams
- ½ cup pumpkin seeds 75 grams
- ⅔ cup pecans 70 grams
- 2 cups puffed rice 50 grams
- 2 cups puffed spelt 50 grams
- 6 tbsp linseed 30 grams
- pinch of salt optional
Instructions
- Preheat oven to 356°F (180°C). Line a baking tray with parchment paper.
- In a small saucepan, gently melt the honey over low heat.
- In a large bowl, combine all dry ingredients.
- Pour the melted honey over the dry ingredients and stir until fully coated.
- Spread the mixture in a single layer on the baking tray. Sprinkle with salt.
- Bake for 15 - 20 minutes, stirring halfway through to prevent burning.
- Remove from the oven when golden brown.
- Let cool completely, then store in an airtight jar or container for up to 1 month.
Notes
- Store your granola in an airtight jar or container at room temperature. It will stay fresh for up to 1 month.
- Feel free to tweak the mix to your liking—use different nuts or seeds, adjust the sweetness, or mix in some cinnamon or cocoa.
- I don’t include dried fruits in this recipe, but you can stir some in after baking if you’d like.
- Optional add-ins: dried fruit (after baking), cinnamon, cocoa powder, or chocolate drops.
- I tried a vanilla pod at first, but the flavor got lost with yogurt and fruit. Homemade vanilla extract works much better and adds a lovely depth.
- Make it your own: tweak the sweetness, mix in other nuts or seeds, or add extra spices!
Servings: 15 portions