Making my own home-made granola batch for the week ahead has become part of my Sunday routine and I’m loving it! It’s such a quick and easy recipe, where you can have complete control over the flavour of your granola and it usually works out cheaper making your own than buying a store bough packet. I also feel like the ones from the supermarket never have enough of the ‘nice ingredients in them.’ Making your own granola and adding as many ingredients as you want means that you’ll no longer have to sit there removing all the nuts you hate from that batch, or sifting through trying to find more coconut flakes!
I’ve written a recipe below for how I usually make my granola, but I’m just warning you that it’s quite vague as with granola it’s completely up to you what ingredients you use and how much of them you add to your mixing bowl. For example, if you don’t like cinnamon or ginger (which are my two go-to spices when making granola), then you can use cacao powder instead for ‘chocolate granola’ and then add some choc chips in instead of coconut flakes (AFTER baking, or else they’ll melt everywhere). Alternatively, if you don’t like nuts, then I’d suggest adding some fried fruit in, I sometimes chop up dates and add them in with raisins, or you could chop up some dried figs or apricots, they’d work great too! The only ‘necessary’ ingredients are the jumbo oats and the maple syrup that helps bind the whole mixture together. Apart from those two, everything else is completely up to you and the flavours you want to include.
The best way to store your granola to avoid it going soft or stale overnight is in an airtight jar/ container, or by re-using an old re-sealable granola pouch (this option also helps reduce waste if you already have one lying around).
- 2 cups Jumbo oats (rolled oats won’t work as well)
- Preferred spices:
I used 2 tsp cinnamon & 1 tsp ginger
- 1 cup chopped nuts (I used Brazil nuts, almonds, and pecans)
- 1/2 cup coconut flakes
- 1/2 cup of maple syrup
Other ingredients that I don’t usually add, but that have worked great in the past:
- 3 tbsp melted coconut oil (works well for chunkier granola)
- 1/2 cup Peanut Butter (adds a flavour twist & helps form chunks as well)
- Chocolate chips to be added at the end if using cacao powder instead of spices
- Seeds: pumpkin seeds, sunflower seeds, or unground flax seeds.
- Pre-heat the oven to 180c and line a baking tray with parchment paper.
- Get a large bowl out, where we’ll be mixing all our ingredients together. Start off with all your dry ingredients and mix them all together until they’re all evenly distributed in the bowl.
- Pour in the maple syrup and mix well until all the dry ingredients are evenly coated. If you’re using coconut oil, make sure to melt the coconut oil first and then mix it in with the maple syrup before pouring the wet mixture onto the dry ingredients. If you feel that your mixture isn’t wet enough, slowly add some more maple syrup and stir thoroughly.
- If you’re using dried fruit or chocolate chips, please make sure to only add these into the granola after it’s all baked, or else the dried fruit will burn and the chocolate chips will melt. All other ingredients: nuts, coconut flakes, etc. are perfect when baked and roasted! Similarly, if you’re using peanut butter, make sure to mix this well with your wet ingredients before pouring into the dry mixture.
- Pour the mixture evenly onto your lined baking tray and place it in the oven (at the bottom rack) for around 30′ (check up on it at 15′ and stir the granola around with a spatula).
- Once you remove the baking tray from the oven, don’t stir it all around, wait for it to cool for approximately 30′ as this allows some granola chunks to form and cool well without falling apart. Then feel free to store it away for the week ahead, or just munch at it straight from the tray, which is what I always end up doing!