This Homemade Granola has been a staple at our family breakfast table for a very long time.
It’s simple, wholesome and tasty which is just what Homemade Granola should be.
About this Homemade Granola recipe.
Anyone who knows me will know that I love breakfast. Whether it’s pancakes, porridge or this delicious Homemade Granola, I never miss breakfast and I love all breakfast food. So when I found a granola recipe in Nigella’s Feast cookbook (quite a few years ago – I think I have the 2006 edition), I had to try it out. Since then I have been making some version or another, adjusting the recipe until it is mine. What I do love is the idea of using apple sauce which sort of makes everything stick together and clump in the best kind of way. This Homemade Granola is not too high in the sugar department nor in the oil but I really like to use good olive oil and local honey.
Why should I make homemade Granola when is so easy to buy?
This is the question you are asking. I know. Granola is readily available everywhere but it is so expensive. However when you make your own, you know what goes into it and store bought granola is no where near as good as Homemade Granola. My recipe for Homemade Granola is a lot less sweet than the commercial variety and so much cheaper PLUS you can add what YOU like. If you aren’t a fan of pistachio or hazelnuts, swap for almonds and walnuts or whatever nuts you like. The same goes for the seeds. It’s just a good idea to keep to the same ratios but otherwise this recipe is an open book for you to suit your tastes. If you prefer you could reduce or leave out the brown sugar entirely though it’s not a big quantity over such a large recipe.
Just set aside 30 minutes to put this recipe together then 30 minutes to bake it.
Even if you can’t bake, you can make Homemade Granola.
Unlike a lot of baking recipe, making granola is not an exact science. If you put a little extra of this or that, or if you don’t have enough of an ingredients, it’s not going to fail. The basic ingredients are so simple.
- rolled oats
- spices for flavor
- sweeteners (I use a little brown sugar, apple puree and honey)
- light olive oil (or you could use melted butter)
Don’t get too caught up in the quantities. A delicious ratio is approximately 1:1 rolled oats to combination of nuts and seed. Then you can add whatever flavorings you like – dried fruit, chocolate, cocoa or whatever takes your fancy.
When baking your granola, use your nose to guide you and check the granola visually. If it looks like it is browning too quickly, lower the temperature. If it still seems damp, toast it a little more.
How long will Homemade Granola keep?
This Granola will keep for about two weeks in an airtight container if completely dried and crispy. I usually fill a zip lock plastic bag with crispy, granola then put the sealed bag into an airtight container just to be sure. You could also freeze half of the freshly made batch in a zip lock bag or if you don’t use it every day, freeze the entire batch and use directly from the freezer – crispy granola guaranteed .
How to eat Homemade Granola.
This is a big batch of Granola so you are going to ask me how you’ll get through it. Here’s how.
- I like it with tangy Greek yogurt, fresh fruit and a drizzle of local honey.
- Eat it out of your hand for a snack.
- Fill small containers with granola for your children’s lunch boxes
- Top stewed fruit for a fast crumble dessert,
- Bake into cookies like these Granola, Malt and Dark Chocolate cookies
Very rarely will you find our pantry without this Homemade granola.
Before I go…
I’m really excited today because I have been playing with my new camera. Up until now I have been using a Sony point and shoot but have realized that it’s time to upgrade. As much as I have loved my little, old camera, it was obvious that I needed to move to the big boys of DSLR cameras. The Nikon D5600 won my heart because it felt comfortable in my hands, not too heavy and the features impressed me. While it is not a full frame camera, this Nikon D5600 is a great entry level DSLR. And no, I haven’t been paid to say this I just think it’s a great camera and can’t wait to practice and improve.
Anyway, I know you’ll love this recipe for Homemade Granola and if YOU take a pic when you make it, post it and tag me @marcellina.in.cucina.
Do you have some photography tips for me? I’m open to suggestions.
Until next time,
A nutritious and tasty granola full of nuts and seeds.
- 3 1/2 cups rolled oats
- 3/4 cup pistachio nuts coarsely chopped
- 3/4 cups hazelnuts coarsely chopped
- 1 cup shredded/desiccated coconut unsweetened
- 2/3 cup pepitas
- 1/3 cup sunflower seeds
- 1/3 cup chia seeds
- 1/3 cup linseed seeds
- 1/4 grams brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt flakes
- 1/3 cup apple sauce/puree see notes
- 3 tablespoons honey
- 4 tablespoons olive oil
Preheat oven to 350F/180C. Line a deep baking pan with baking paper.
- In the baking pan place oats, pistachio nuts, hazelnuts, coconut, pepitas, sunflower seeds, chia seeds, linseed seeds, brown sugar, cinnamon, ginger and salt. Mix well.
In the 1 cup measuring cup, mix together apple sauce, honey and olive oil. Pour over rolled oats mixture. Mix to combine all ingredients.
Bake in oven for 30 minutes, stirring every 10 minutes to avoid burning.
After 30 minutes, remove the baking pan and with the back of a spoon lightly press down the granola. This will cause the granola to stick together so that you have some crunchy clumps. Return the pan of granola to the oven and switch the oven off but leave it in the oven to cool to ensure crispy granola.
Store in airtight container. See notes for long storage.