Breakfast
Homemade granola
Crunchy clusters of oats, nuts and honey baked until golden. Keeps for weeks in a jar.
- 40 min10 prep · 30 cook
- EasyDifficulty
- 380 kcalper serving
Ingredients
8 servings
- Rolled oats300 g
- Almonds, roughly chopped100 g
- Pumpkin seeds50 g
- Honey100 g
- Sunflower or coconut oil60 ml
- Ground cinnamon1 tsp
- salt1 pinch
- Raisins or dried cranberries80 g
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Steps
- 1
Heat the oven to 160 °C and line a large tray with baking paper.
- 2
Mix the oats, almonds, seeds, cinnamon and salt in a large bowl.
- 3
Warm the honey with the oil, pour it over and stir until everything is coated.
- 4
Spread it on the tray, pressing it down lightly, and bake, stirring halfway, until golden.
- 5
Let it cool completely on the tray so it crisps up, then stir in the raisins.
- 6
Break into clusters and store in an airtight jar.
Tips and questions
- How do I get crunchy clusters?
- Press it down firmly on the tray, do not stir in the last 10 minutes and let it cool completely before breaking it up.
- Why add the dried fruit at the end?
- Raisins and cranberries burn and turn hard in the oven, so stir them in once the granola is out and cooling.
- How long does homemade granola keep?
- Up to 3 weeks in an airtight jar at room temperature. It only stays crunchy if it was fully cool before closing the jar.
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