The greatest Granola


Oh wow, this recipe really is up there with one of my fave!

I love granola because its very dependable - it can sit in a tub in the cupboard all unassuming, and its always there when you need it, breakfast, lunch, dinner or snack (yep it gets devoured for any meal in our house - literally disappears in handfuls as the hubby gets peckish..) And it's always mega tasty and hits the spot!

It makes the perfect topping to my 'super breakfast bircher' - which you can find the recipe for here.. or simply on top of yoghurt.

I've been making this simple recipe literally for years and it never fails to disappoint, so I'm sharing this amazing recipe with you today. But I also fancied having a go at mixing it up a bit... so I've added two 'flavoured' versions of the recipe that are just as simple and have turned out super yummy!

The key to this recipe is the make sure you get the liquid part (honey and coconut oil) evenly covering the dry ingredients to ensure an even flavour and also to not get distracted while it's in the oven and make sure you check every 5 mins - I've lost many a batch by simply nipping to quickly do something......

But other than that you literally just chuck it all together!

The recipes below makes one oven trays worth, which will fill about 1/2 of a 1l kilner jar, so obviously it would probably be worth doubling or tripling the recipe to make a big batch at a time .... however , do not overfill the trays, the best way to get the granola evenly toasted is to make sure the granola just covers the bottom of the tray and isn't piled too deep.

It may take a batch or 2 for you to get it just right, but it's definitely worth it....

Ingredients - 'original recipe'

100g rolled oats

50g pumpkin seeds

50g sunflower seeds

60g pecans broken into pieces

50g cranberries

1 tablespoon honey

1 dessert spoon coconut oil

Method - preheat oven to 180 degrees celcius

Mix all the dry ingredients apart from the cranberries in a bowl.

In a pan melt the honey and oil together until combined (ish.. they do like to stay a little seperate so mix well just before you pour) and then pour over the dry ingredients.

Make sure you stir well, the mixture should not be wet, rather, slightly damp, so the oats etc are just coated in the honey and oil.

Spread evenly on a tray lined with baking parchment and roast in the oven for around 20 mins, but making sure to check and mix every 5 mins, the closer to the end you may need to check more often as it can very quickly turn from not done to 'uh oh'....

let it cool (you will burn your tongue off if you try to eat it too soon! - believe me....) it will harden slightly as it cools, then mix in the cranberries. Find an airtight container and it will keep for up to 1 month....


'Autumn spice' - MY FAVORITE!

100g oats

50g pumpkin seeds

30g sunflower seeds

50g flaked alomonds

50g pecans

1.5 tablespoons maple syrup

1 dessert spoon coconut oil

1/2 to 1 teaspoon on cinnamon (depending on your preference - I used 1 and it was just perfect)

1/2 teaspoon nutmeg

50g raisins

50g dried pear chopped into small pieces

>> follow as above, swapping the maple for the honey and adding the cinnamon and nutmeg to the oil and maple before your pour over the dry ingredients. Keep the raisins and pear out until cooked.

'Choc and nut' - actually not too sweet

100g rolled oats

50g pumpkin seeds

50g flaked almonds

70g hazelnuts

50g pecans

30g cacao nibs

1 tablespoon honey

1 dessert spoon coconut oil

1 dessert spoon cacao powder

>> Cuck all the dry ingredients in together, add the cacao powder to the oil and honey before you mix it together. you could add dried sour cherries to turn it into a black forest gateaux flavour!

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