This granola recipe is so simple and easy to make, but tastes so very, very good! I used to make a much more complicated version with a lot more ingredients and it was far more expensive as a result. You can certainly add more ingredients like extra nuts and seeds if you like, but this version has more than enough going on to keep you happy.
I suggest making this in a small batch the first time to get used to it, so I haven’t given huge quantities in the ingredients. There’s nothing worse than making a giant batch of anything and then realising you’re never going to eat it. It will keep happily for a few months in an airtight container. I prefer a kilner jar because they look great on the counter and you can never have enough of them dotted around the kitchen.
This recipe will give you about 500g, which is about 12 or 15 portions. Remember, granola is really nutritious but quite high in calories, so don’t serve yourself a full bowl of it, all you need is a good handful.
2 cups/ 200g organic jumbo oats
1/2 cup / 75g pumpkin seeds
1/2 cup / 50g chopped pecans
1/2 cup / 100g maple syrup
1 tsp cinnamon
large pinch sea salt
2 tbsp raw cold pressed coconut oil
2 tbsp coconut sugar (you could substitute unrefined brown sugar if you can’t find coconut sugar)
1/2 cup / 100g organic dried cranberrries
Preheat your over to 170 C. Line a large baking skeet with greaseproof paper.
Mix the oats, pumpkin seeds, pecans, cinnamon and sea salt in a large bowl.
Melt the coconut oil over a low heat.
Add the maple syrup.
And the coconut sugar.
Pour the wet ingredients into the dry ingredients.
Mix well to make sure everything is combined thoroughly. You don’t want any pockets or salt or cinnamon!
Spread the granola out on the baking sheet evenly.
Bake for 15 minutes but keep an eye on it as it can burn very easily. I was planning on stirring mine up and giving it another 10 minutes or so, but mine was ready after 15 minutes.
Ovens vary so much so yours might need a little bit more time but don’t wander off as it will go from nearly there to burnt VERY quickly. If you’re making a bigger batch it will need more time.
Add your cranberries. You can of course use any dried fruit. I just prefer to use slightly sour fruit like cranberries. Dried blueberries and cherries work well too. But really it’s up to you.
I like to eat this with natural organic yogurt like Mossfield Farm and some berries. Most berries aren’t in season now, but blueberries seem to be the best bet. Mr. Cooksalot likes a drizzle of honey as well, just makes sure it’s good quality honey, as unrefined as possible.
Feel free to enjoy it with milk, stewed fruit like apples, plums or rhubarb, or even just as a handy snack on its own if you need to grab a handful to keep you going until dinner.
There are endless variations to this granola recipe but this is a great starting point. Granola seems to be one of those foods that can be ridiculously expensive to buy in the shops, so making it yourself will save you a lot of money and you can customise it as much as you like. It’s also makes a lovely gift if you fill up a Kilner jar like I have in the photos above. They are really cheap and you can find them in most kitchen shops or departments stores.
Sunday is the perfect time to stock up on healthy ingredients and make your first batch for next week. Let me know how you get on!