Homemade Crunchy Granola with Hazelnuts and Pistachios

Thank you for sharing!

This homemade crunchy 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 crunchy Granola recipe.

Anyone who knows me will know that I love breakfast. Whether it’s pancakes, porridge or this delicious homemade crunchy 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 but it’s not as sweet as using all honey. This homemade crunchy 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 crunchy Granola.

Unlike a lot of baking recipe, making good 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
• nuts/seeds
• 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.

If you substitute ingredients, generally try to keep the wet to dry ratio about the same.

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 crunchy 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 crunchy Granola.

This easy Granola recipe makes a big batch 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 crunchy 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,

Baci,

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Homemade Granola with Pistachio Nuts, Hazelnuts and Seeds

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

A nutritious and tasty granola full of nuts and seeds. 

Course: Breakfast

Cuisine: American, Australian,

Keyword: granola

Servings: 20 servings

Calories: 261 kcal

Author: Marcellina

Ingredients

• 300 grams rolled oats
• 115 grams pistachio nuts coarsely chopped
• 115 grams hazelnuts coarsely chopped
• 100 grams shredded coconut unsweetened
• 80 grams pepitas
• 60 grams chia seeds
• 50 grams linseed seeds
• 50 grams brown sugar
• 45 grams sunflower seeds
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon salt flakes
• 85 grams apple sauce/puree see notes
• 4 tablespoons honey
• 4 tablespoons olive oil

Metric - US Customary

Instructions

1. Preheat oven to 180°C/350°F. Line a deep baking pan with baking paper.

2. 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.

3. In a small bowl, mix together apple sauce, honey and olive oil. Pour over rolled oats mixture. Mix to combine all ingredients.

4. Bake in oven for 50 minutes, stirring every 10 minutes to avoid burning.

5. After 50 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.

6. Store in airtight container. See notes for long storage.

Recipe Notes

Apple Sauce/Puree

I usually use jarred apple sauce for this recipe. However if I have an apple or two (i have also used pears) lying around that needs to be use up, I will make puree with that.

To Puree apples

• Peel and finely diced apples
• Place in a small saucepand with a spoonful or two of water
• Bring to a simmer over low heat
• Continue to cook slowly until apple is softened
• Add more water if it is beginning to dry out.
• Press soft fruit through a sieve or puree in a blender until smooth

Storage tips

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 .

Nutrition Facts

Homemade Granola with Pistachio Nuts, Hazelnuts and Seeds

Amount Per Serving

Calories 261 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Sodium 133mg6%

Potassium 258mg7%

Carbohydrates 24g8%

Fiber 5g21%

Sugar 9g10%

Protein 7g14%

Vitamin A 24IU0%

Vitamin C 1mg1%

Calcium 54mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for sharing!