Homemade Granola

During the summer holidays I made some delicious homemade batches of granola that resulted in a super easy breakfast and tasty `in-between meals' snack...hope you like it as much as I enjoyed making it!

When I'm not working, I tend to get a bit more inventive with my breakfasts because I'm not running against the clock. This, combined with my annual giant pantry clean out (motivated by Christmas house guests & visiting Aunties) led me to find a LOT of random bags of nuts hidden on one of the back shelves. So, remembering some granola recipes I'd once clipped to Evernote, I thought I'd make a giant batch...meaning breakfast would be a delicious no-brainer for me during the busy-ness of Christmas...and my sister & her boyfriend who stayed with us are huge muesli fans so added bonus = I could share it with them! 

I'm now on batch number two...and whilst I know myself well enough to know this probably won't continue when I go back to work, I'm still loving the same combination every morning for breakfast. It's especially excellent when browsing in Pinterest in your pajamas :)

Mix 1 was inspired by `Homemade Granola' at A Beautiful Mess...and this version is more crispy/clumpy...thus better for snacking on in addition to sprinkling over breakfast.

  • 2 cups rolled oats
  • Random nuts/seeds of your choice...I used hazelnuts, flaked almonds, walnuts and macadamia nuts...Elsie suggests 1.5 cups but I just heaped in the entire collection I found (obviously you don't want to go way over this measurement otherwise you'll need to alter liquid quantities)
  • 1/3 cup of oil (I used olive oil)
  • Sprinkle of pink Maldon Sea Salt flakes (any salt will do, I just like the mildness of this one)...sprinkle of cinnamon to taste, pinch of nutmeg
  • half a teaspoon of vanilla (I like to use the paste but essence will also do)
  • 1/3 cup of honey
  • shredded coconut

Mix all the oats/seeds/nuts together in a big bowl...add oil then honey, and seasonings...and mix it all together. Spread out in a lightly greased lasagne style dish, the bigger the better. Cook in a 180 degrees celsius oven...covered with foil or baking paper, stir every 10-15 minutes to make sure evenly toasted (between 30-60 mins)...during last 10 minutes add shredded coconut and let it lightly brown before pulling out of the oven. Let it cool and keep in air tight container

Mix 2 was scanned into Evernote from a scrap of paper someone once handed me at work. It's better for sprinkling and doesn't clump as much so not as easy to snack on. It's also less crispy (and probably a little bit healthier) due to the reduce olive oil

  • 2 cups rolled oats
  • Same quantities of random nuts/seeds of your choice
  • Pack of dried fruit (I use cranberries/blueberries because I don't love sultanas)
  • 1.5 tablespoons of olive oil
  • 1/2 cup of juice (I use apple)
  • 1/4 cup of honey...go up to 1/2 a cup if you want it sweeter

Heat oven to 140 degrees celsius. Mix all dry ingredients in big bowl. Heat honey and juice in saucepan until combined, pour over mixture and stir through well. Spread out in lightly greased lasagne style dish...no need for covering due to lower temperature. Stir every 10 mins for between 30-60 mins until evenly toasted. Remove from oven, cool and store in air tight container.

I like to have mine in layers...alternating between granola and fresh fruit finished up with dollops of yoghurt on top. 

Book shown in photos is Bourke Street Bakery by Paul Allam & David McGuinness. Fonts: Tall `n Skinny, Angel Tears