Breakfast
Homemade Honey Nut Granola
Shop-bought granola tends to be expensive and very sweet, and homemade is almost effortless. Rolled oats and nuts are tossed with warm honey and oil, then baked at a moderate temperature until golden and crisp. You decide how sweet it is and what goes in. One batch covers a week and a half of breakfasts with yoghurt or milk, or a handful with tea. The secret to big crunchy clusters is simple: do not stir the granola when it comes out of the oven, let it cool completely on the tray.
Method
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Heat the oven to 160°C and line a large baking tray with baking paper.
Roughly chop the almonds and walnuts.
In a large bowl mix the oats, nuts, sesame seeds, cinnamon and a pinch of salt.
Warm the honey and oil together for 20-30 seconds in a pan or the microwave until runny, and stir.
Pour over the oats and mix thoroughly until every flake looks glossy.
Spread on the tray in an even layer about 1 cm thick and press down firmly.
Bake for 25-30 minutes. After 15 minutes, flip the granola in large pieces and turn the tray around.
It is done when evenly golden and smelling of toasted nuts. It will still feel soft, which is normal.
Leave on the tray until completely cool, at least 30 minutes, so it hardens. Break into clusters and stir in the raisins.
Tips for success
- Granola is soft out of the oven and only crisps as it cools. Do not overbake or the honey turns bitter.
- For big clusters, avoid stirring during baking and do not touch it while cooling.
- The edges brown faster, so move them to the middle when you flip.
- If it is still soft once cool, return it to the oven for another 5-7 minutes.
Serving and storage
Serve with plain or Greek yoghurt and fresh berries, pour milk over it like cereal, or sprinkle over porridge and smoothie bowls.
Store in an airtight glass jar at room temperature for 3-4 weeks. Left open, it quickly loses its crunch.
Variations
- Chocolate: add 2 tablespoons cocoa to the oats and 50 g chopped dark chocolate once cool.
- Tropical: replace some nuts with coconut flakes and the raisins with dried mango.
- Seedy: use pumpkin and sunflower seeds instead of almonds.
Calories and macros
Per serving (about 62 g):
Per 100 g: 428 kcal, P 10.1, F 21.1, C 52.3. An estimate based on average ingredient values. Your daily calories ›
