I’ve tried quite a few granola recipes in my 15 years of running a B&B. And this is one is our favourites. Our guests love it and it’s what Rob has every morning for his breakfast, on top of chopped banana and natural Greek yoghurt.
This granola recipe is full of healthy nuts and seeds, as well as heart friendly oats, healthy oils and no refined sugar. If you make it with gluten free oats, then its gluten free. I make it with maple syrup, so it will be suitable for my vegan guests. But you could easily substitute the syrup for honey.
You don’t need to be too exact with the ingredients. If I find I’m missing some of the dry ingredients ( with the exception of the oats of course ), I just leave them out. And speaking of oats, it really works best with jumbo rolled oats. If you’re in America, you might find them called rolled or old fashioned oats.
I make a big batch of granola and store it in a couple of large kilner jars. It never lasts more than 2 weeks here, before being eaten, so I can’t guarantee how it long it will stay fresh. But I’d say about a month at least.
- 400g jumbo rolled oats
- 100g chopped brazil nuts
- 100g chopped walnuts or pecans
- 100g flaked almonds
- 100g sunflower seeds
- 100g pumpkin seeds
- 25g chia seeds
- 75g milled flaxseed
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 125ml sunflower or coconut oil
- 125ml maple syrup or honey
Preheat an oven to 160 degrees celsius
Mix all the dry ingredients together in a large mixing bowl. Warm the sunflower oil and maple syrup together, add the vanilla extract and then pour onto the dry ingredients. Mix really well.
Line a large baking tray with baking parchment. The baking parchment needs to hang over all of the edges of the baking tray, so you can easily pick it up and pour the finished granola into you jar once it’s cooled.
Pour the granola onto the baking tray and put into the oven. It will probably take about 30 minutes. Stir it a couple of times during the cooking time and make sure it doesn’t get too brown.