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. I like it with tangy Greek yogurt, fresh fruit and a drizzle of local honey. Very rarely will you find our pantry without this Homemade granola.
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.
I’m really excited today because I have been mucking around with my new camera. Up until now I have been using a Sony point and shoot but have realised 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. I’m quite happy so far but I’m sure there is a long way to go before my photos are worthy of Foodgawker!
I know you’ll love this recipe for Homemade Granola. Send me a pic when you make it! 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.
- 300 grams rolled oats
- 100 grams pistachio nuts coarsely chopped
- 100 grams hazelnuts coarsely chopped
- 100 grams shredded/desiccated coconut
- 100 grams pepitas
- 50 grams sunflower seeds
- 50 grams chia seeds
- 35 grams linseed seeds
- 50 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 150C/300F. 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.
Pour over apple sauce, honey and olive oil. Mix to combine all ingredients.
Bake in over for 40-50 minutes, stirring every 10-15 minutes to avoid burning.
When the granola is golden brown turn off the oven. I like to leave it in the oven to cool to ensure crispy granola.
Updated 11 January 2018
Yesterday my friend Antoinette and I were chatting about this granola recipe so I thought would add in a couple of notes.
- apple sauce can be substituted for stewed and pureed apples or even pears if you need to use them up
- dried fruit such as cranberries, dates, raisins, apricots and the like can be added in after baking but the granola may not stay crispy - I prefer to add some dried fruit as I make my breakfast
- to ensure the granola is crisp right until the end, freeze half of the freshly made batch in a clipseal bag or if you don't use it every day, freeze the entire batch and use directly from the freezer - crispy granola guaranteed