This healthier homemade granola has a looser texture like muesli but has no added sweeteners and doesn’t need it – the nutritious toasted nuts and seeds add bags of flavour with no sugar required.
Makes around 16-20 servings
- 200g rolled or porridge oats
- 150g raw mixed nuts, such as walnuts, hazelnuts, almonds, brazil nuts and cashews, roughly chopped
- 50g seeds, e.g. pumpkin, sunflower or a seed mix
- 50g desiccated coconut
- 1 tsp ground cinnamon
- 80g butter, dairy or plant-based alternative such as coconut oil
Preheat the oven to 160C or 140C fan.
Place all the dry ingredients into a bowl and mix together.
Melt the butter/oil and add to the dry mixture. Mix thoroughly until coated.
Pour the mixture onto a large, lined baking tray and spread into an even layer.
Bake for 30 minutes, until golden. Check at 15 minutes and give the mixture a stir to ensure even toasting.
Turn the oven off and leave in the oven, with the door open slightly, until cooled.
Pour into an airtight container – I use a 1 litre kilner jar – and use within a month.
Serve with fruit and your preferred yoghurt for breakfast.
Tips
This is a very forgiving recipe – feel free to change or switch ingredients such as the nuts and seeds depending on what you have in the cupboard. If I want to include some dried fruit such as raisins or cranberries, I generally do this after cooking and when the mixture is cooled to avoid burnt, dried out fruit pieces spoiling the granola.
If you’re not a fan of cinnamon, this also tastes lovely with some vanilla paste. Stir through half a teaspoon when you add the butter/oil.