Awesome Granola Recipe 12.03.2012

You may have heard of my new incarnation as a woman obsessed with grains, and making granola. Here is the evidence.


  • 280 grams rolled grains (oat, spelt, wheat, rye, quinoa, rice, barley… or a mix thereof)
  • 170 grams (about 1 ½ cups) nuts and seeds, roughly chopped (a mix of almonds, hazelnuts, pistachios, walnuts, pecans, macadamias, cashews, sunflower seeds, sesame seeds…)
  • 2 tablespoons vegetable oil (sunflower oil, rapeseed oil, olive oil, coconut oil…)
  • 6 tablespoons liquid sweetener (honey, maple syrup, golden syrup… or a mix thereof;)
  • 1 to 2 teaspoons ground spices (a mix of warm spices such as cinnamon, ginger, nutmeg, cardamom)
  • 5 tablespoons ground flaxseeds, soaked in 5 tablespoons water for 15 minutes (optional)
  • 1 teaspoon salt flakes
  • 1 tablespoon genuine vanilla extract

Optional: – 30 grams unsweetened dried coconut – 30 grams oat or wheat bran – 60 grams chocolate pieces – 120 grams dried fruit, roughly chopped if in large pieces (raisins, cranberries, prunes, dates, figs, blueberries, cherries, bananas, mangoes, apples… or a mix thereof)


This granola recipe is my version (not very different!) of this Chocolate and Zucchini recipe.

Place all the ingredients (except the optional dried fruits or chocolate) in a medium mixing bowl, and stir until combined. There are a few options for ingredients but just as a guide, I prefer Maple Syrup to Golden Syrup. I tend to use sultanas and dried apples for fruit (habit more than anything else I think). I always add coconut. I have added chocolate but it made the granola too sweet for my taste. I do add the ground flaxseeds soaked in water as I find it helps create that crunchy lumpy granola texture. (Iz also good for the ladies.)

Spread on the prepared baking sheet and place in the middle of the oven. Set the oven on 150°C and bake the granola, checking and stirring every 10 minutes, until the mixture is browned to your liking — it won’t get crisp at this stage. This takes about 30 minutes total, starting from a cold oven. If you’ve used Golden Syrup rather than Maple Syrup you’ll find it cooks more quickly and might need a bit less time.

Let the granola cool on the baking sheet — it will crisp up as it cools — and stir in the optional dried fruits or chocolate once cooled. Transfer to an airtight container and keep at cool room temperature for up to a month or so.

File under breakfast

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Sophie is a writer and eater. She blogs and photographs and plays with the kittens.

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