Ingredients
Check off ingredients as you go
For one jar
- 250g (2½ cups) whole rolled oats
- 80g (¾ cup) raw nuts (almonds, pecans, hazelnuts) roughly chopped
- 25g (2 tbsp) sunflower or pumpkin seeds
- ⅛ tsp salt (important for preservation!)
- 2 tbsp sunflower oil (or coconut oil)
- 40g (2 tbsp) honey (or half date honey or maple syrup)
- 50g (⅓ cup) cranberries (or other dried fruit like dates, apples…) to add after baking (optional)
- a good pinch of cinnamon (optional)
Preheat the oven to 160°C (320°F) (convection). Mix all ingredients except the cranberries (since they’re already dry).
Spread the mixture evenly on a baking sheet lined with parchment paper and bake for about 25 minutes. Stir with a wooden spoon halfway through to ensure even baking. When the granola is golden brown and smells wonderful, it’s ready!
Let cool completely, gently mix to prevent the granola from forming one compact mass, and store in an airtight jar.
*** Tips and Variations ***
- Watch the end of baking time to make sure the granola doesn’t burn.
- Don’t hesitate to experiment to find your favorite blend. You can replace cranberries with dried apricots or other dried fruits, vary the seeds and honey.
- 40g (1½ oz) chopped dark chocolate (for a chocolate version) - add it after baking to the cooled granola.
- You can replace the oil with 150g (⅔ cup) unsweetened applesauce
- For an exotic version: cashews, dried pineapple and sesame seeds Fall version: walnuts, dried apples and pumpkin seeds Mountain version: almonds, dried cranberries and sunflower seeds