Homemade Granola

Homemade granola is incredibly easy to make plus it’s cheaper and better for you than store-bought which often has lots of sugar, additives, and preservatives.

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  • Store in an airtight container in the fridge or pantry for up to 2 weeks.
  • Ensure the oven temperature does not exceed 160 degrees to guarantee even cooking and prevent burning.
  • Always set a timer when roasting nuts and seeds; they’re expensive, and nothing’s worse than burning them!

Here’s a combo we love:

3 Tbsp butter
2-3 Tbsp maple syrup
2 Tbsp tahini
1 tsp cinnamon
A dash of vanilla extract
Pinch of sea salt
2 cups coconut chips
1 cup rolled oats
1 cup combo of almonds and cashews (roughly chopped)
½ cup combo of sunflower and pumpkin seeds

Ingredients

Basic Recipe (see variation for our favourite combo) 

  • 3 Tbsp oil (coconut oil or butter)
  • 2-3 Tbsp sweetener (maple syrup or raw honey)
  • 2 Tbsp nut/seed butter
  • 1 tsp spices (like cinnamon or ginger)
  • A dash of vanilla extract
  • Pinch of sea salt
  • 2 cups coconut chips
  • 1 cup rolled oats or buckwheat groats
  • 1 cup nuts of choice (roughly chopped)
  • ½ cup seeds of choice
Method
  1. Preheat the oven to 160 degrees celsius.
  2. In a small saucepan, melt together the oil, sweetener and nut/seed butter. Then add spice, vanilla and sea salt.
  3. Place the coconut, oats/groats, nuts and seeds into a large bowl and pour over the melted coconut oil mixture.
  4. Give it a really good stir to make sure everything is covered.
  5. Pop on a large lined baking tray and allow to cook for 15-20 minutes until golden (keep a close eye on it as the coconut burns easily).
  6. Allow to cool completely before putting them into an airtight container.
Variations

Here’s a combo we love:

3 Tbsp butter
2-3 Tbsp maple syrup
2 Tbsp tahini
1 tsp cinnamon
A dash of vanilla extract
Pinch of sea salt
2 cups coconut chips
1 cup rolled oats
1 cup combo of almonds and cashews (roughly chopped)
½ cup combo of sunflower and pumpkin seeds

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