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Homemade granola


Serves: 16
timePrep time: 15 mins
timeTotal time:
Homemade granola
Recipe photograph by Ant Duncan
Make a batch of our ultimate granola on Sunday for delicious low-cost breakfasts all week

Serves: 16
timePrep time: 15 mins
timeTotal time:

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Nutritional information (Per 50g serving)
Calories
212Kcal
Fat
10gr
Saturates
1gr
Carbs
23gr
Sugars
8gr
Fibre
3gr
Protein
6gr
Salt
0.2gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 50ml vegetable oil
  • 75ml agave syrup, maple syrup or clear honey - use agave or maple syrup if vegan
  • 2 tsp vanilla extract
  • 400g porridge oats - use gluten-free oats if required
  • 100g mixed seeds (we used a mixed pack of pumpkin, sesame, sunflower and golden linseed)
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • 75g flaked almonds
  • 100g sultanas, raisins or dried cranberries (or any dried fruit of your choice)

Step by step

Get ahead
Keeps for several weeks in an airtight container
  1. Heat the oven to 180°C, fan 160°C, gas 4. Mix the oil, syrup or honey and vanilla together in a large bowl.
  2. Add the oats, seeds, spices and salt to the bowl. Mix well so everything is coated, tip onto 2 large baking trays and spread out evenly.
  3. Bake for 25-30 minutes, stirring halfway through, until golden, crisp and smelling toasted. Leave to cool.
  4. Add the flaked almonds and dried fruit to the granola, and mix well. Store in an airtight container for 2-3 weeks. Serve with milk, sprinkle over yogurt with fruit, or over frozen yogurt for an instant dessert.
    Tip
    Flavour twists
    Experiment with your favourite seeds, nuts, fruit or grains to create different varieties.

    Carrot cake
    Add 200g coarsely grated carrot to the granola mixture before baking, and increase the ground ginger to 1 tsp. Add 50g chopped dried mango, and 50g chopped dried apricots once toasted and cooled. Mix well before storing.

    Chocolate
    Add 150g chopped mixed nuts to the granola halfway through baking. Add a little more cinnamon if you like. Omit the flaked almonds and sultanas, and stir in 100g mixed dried fruit and 100g dark chocolate chips once baked and cooled.

    Tropical
    Bake as for the main recipe, adding 40g desiccated coconut for the last 5 minutes. Add 150g tropical fruit mix when cool, and mix well before storing.

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