Ingredients
Check off ingredients as you go
Makes 1 jar
- 250 g (2½ cups) whole rolled oats
- 80 g (⅔ cup) raw nuts (almonds, pecans, hazelnuts), roughly chopped
- 25 g (3 Tbsp) sunflower or pumpkin seeds
- 1/8 tsp salt (important for keeping!)
- 2 Tbsp sunflower oil (or coconut oil)
- 40 g (2 Tbsp) honey (or half honey and half date syrup or maple syrup)
- 50 g (½ cup) dried cranberries (or other dried fruit such as dates, apples…), to add after baking (optional)
- a good pinch of cinnamon (optional)
Preheat the oven to 160°C (325°F) (fan/convection). Mix all the ingredients except the cranberries (they are already dried).
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 so it bakes evenly. When the granola is golden and smells wonderful, it’s ready!
Let cool completely, gently break it up so the granola doesn’t set into a solid slab, and store in an airtight jar.
*** Tips and variations ***
- Keep an eye on the granola toward the end of baking to make sure it doesn’t burn.
- Feel free to mix things up to find your favorite blend. You can swap the cranberries for dried apricots or other dried fruit, and vary the seeds and the honey.
- 40 g (1.4 oz) chopped dark chocolate (for a chocolate version): add it to the cooled granola after baking.
- You can replace the oil with 150 g (⅔ cup) unsweetened applesauce.
- For a tropical version: cashews, dried pineapple and sesame seeds Autumn: walnuts, dried apples and pumpkin seeds Mountain: almonds, dried cranberries and sunflower seeds