Yummy enough to have for breakfast or a snack, either way you probably won’t pair an alcoholic beverage with this granola. If you were feeling so inclined, though, I suggest a mimosa or an espresso martini if you need a morning coffee kick!
Granola
This incredibly versatile homemade granola recipe tastes so much better than store bought, and it’s also much cheaper to make yourself. Change up the ingredients and flavours to suit your own taste.
Servings
12 Servings
PREP TIME
5 mins
COOK TIME
20 mins
TOTAL TIME
25 mins
Difficulty
Easy
Wine pairing
Cocktail
Ingredients
3 cups rolled oats
⅓ cup vegetable or canola oil
½ cup honey or maple syrup (or a mix of both)
⅓ cup sultanas or raisans
¼ cup dried apricot (cut into small pieces)
¼ cup dried blueberries
⅓ cup chopped roasted macadamias
¼ cup coconut flakes
¼ cup pepitas
½ tsp salt
½ tsp cinnamon
yoghurt or milk, to serve
chopped fresh fruit, to serve
Ingredients
3 cups rolled oats
⅓ cup vegetable or canola oil
½ cup honey or maple syrup (or a mix of both)
⅓ cup sultanas or raisans
¼ cup dried apricot (cut into small pieces)
¼ cup dried blueberries
⅓ cup chopped roasted macadamias
¼ cup coconut flakes
¼ cup pepitas
½ tsp salt
½ tsp cinnamon
yoghurt or milk, to serve
chopped fresh fruit, to serve
- Use a neutral oil that has very little or no flavour – best options are canola, vegetable or sunflower.
- This recipe doesn’t need added sugar because the honey or maple syrup adds sweetness (you can also use golden syrup).
- Feel free to change up the dried fruit or nuts to include flavours that you like.
Directions
1
Mix the ingredients
1. Pre-heat the oven on grill setting (150°C / 300°F if you have fan grill setting).
2. Mix the oil and honey/maple syrup in a large bowl. Add the oats and stir until they’re evenly coated.
3. Add all other granola additions into the bowl and stir to distribute evenly.
2
Toast the granola
1. Spread the granola out onto a large baking tray in a thin layer and use a spatula to press it down firmly.
Tip: You may need two baking trays – the thicker the layer of granola, the longer it’ll need to toast and you’ll need to stir it more frequently during cooking.
2. Place the tray in the oven and keep a close eye on it so the granola doesn’t burn. Watch for the top to turn a nice medium golden brown, then remove the tray from the oven and stir the granola around well, pressing it down again firmly with a spatula. Return the tray to the oven and toast again until the top turns a medium golden brown.
Tip: Stir the granola at least once during cooking, but you may need to stir it a few times depending on how thick the layer of granola is. You’re looking for an even golden brown colour throughout – you can toast more or less to suit your preference of toasted-ness, so don’t time this step and use your eyes as the guide.
3. When the granola is toasted to your liking, remove it from the oven and allow it to cool in the tray completely.
4. Once cool, use the handle of a spatula or wooden spoon to break the granola into chunks. Store granola in an airtight container for up to a month.
Serve with yoghurt or milk, and chopped fresh fruit.
Wine pairing