There’s really nothing more satisfying than making your own homemade granola. You can choose the nuts and grains that go into it, make it gluten-free by using gluten-free oats, add dried fruit (or not) and control the sweetness. It tastes 100 times better than the store-bought version and it’s 100 times healthier too when freshly homemade. You’re in total control of making it your own.
Recipe inspired by Ottolenghi’s The Cookbook, page 279.
Homemade Granola
January 28, 2021
: 12
: 15 min
: 40 min
: Easy
There's nothing better than making your own homemade granola because you get to choose what goes into it. The grains, nuts, fruits and the sweetness...you're in total control of making it your own.
Ingredients
- 450g old-fashioned oats
- 200g almonds, chopped
- 100g walnuts, chopped
- Syrup Ingredients:
- 150ml maple syrup
- 150ml honey
- 4 tablespoons water
- 4 tablespoons sunflower oil
- 1/2 teaspoon salt
Directions
- Step 1 Preheat the oven to 140°C/284°F.
- Step 2 In a large bowl add oats, almonds and walnuts. Set aside.
- Step 3 In a small pot add all 5 syrup ingredients. Place over low heat and stir while syrup warms up. Once it is warm, pour it over the oats and nuts. Stir to combine.
- Step 4 Line a large baking tray with parchment paper. Spread the granola mixture evenly over the baking tray, pressing down gently (this encourages clusters). It shouldn’t be more than 1cm thick. If it is you should consider using 2 baking trays.
- Step 5 Bake for 40 minutes. It should be golden brown in color so bake longer if needed. Remove from oven. With a metal spatula turn and mix the granola so it breaks apart into clusters. Leave it to cool at room temperature. As it cools it will harden and become crunchy.
- Step 6 Once completely cooled store granola in airtight container for up to a month.
- Step 7 NOTE: If you want to add dried fruit you can add it to the granola at the end of its cooling stage.