Oh Granola, it makes us happy. Oh Granola, it feels fiiiiiine. Oh Granola when the milk is opened, and granola when it’s breakfast time……… Yes, this homemade granola recipe comes with its own damn song. Because why on earth shouldn’t it?
Those might not quite be the original lyrics, but you’re entirely welcome for this being stuck in your head the rest of the day. Lost? Fair enough, just think tequila… [Ed. Note: I wasn’t drunk or high when I wrote this, promise. Although that possibly raises more questions than it answers…]
So by this point, we all know about how important breakfast is in our day, right? Start the day off right and everything flows from there. Get your breakfast in you if you want to beat the 11am snack attack, and if you’re fuller through to lunchtime then you’re going to make better choices then as well.
That’s all well and good, but it’s also pretty well known that if you buy bags of granola the sugar in it can be really high. So go the other way and get muesli? Well, it tastes like you up-ended your hoover into a bowl and added some milk, so no. Where does that leave us then? Homemade granola is the answer.
Would it be right to claim this is some kind of sugar-free early morning utopia? No. That would be nonsense. What it does do is give you a bowlful of deliciousness in the morning (or any time of day; who’s keeping track?) that will help you get it together in the morning and avoid those mid-morning snacksidents or eating your lunch at 10.30am…
Reasons to love homemade granola:
- it tastes amazing
- it’s full of oats, and anything oaty is great for keeping you fuller for longer
- it’s packed full of nuts, seeds and fruit – because healthiness
- you can tailor it any way you want – have it as it is, or mix in blueberries and yoghurt for even morning breakfast time joy
This is one of those recipes that’s so simple that you’ll wonder why it’s taken you so long to try it. I came across it ages ago and never quite got round to trying it. Now it’s a staple part of my breakfasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 Servings
- Category: Breakfast
- 300g oats
- 50g walnuts
- 50g pumpkin seeds
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 150g mixed dried fruit
- 3 tbsp honey
- 3 tbsp coconut oil
- 50g dark chocolate chips
Take all your dry ingredients – the oats, nuts, seeds, chocolate, fruit, cinnamon and salt – and put them in to a large mixing bowl. In a separate bowl, melt the coconut oil and then add it to the dry ingredients along with the honey.
Use a wooden spoon to mix everything together – the oil and honey will be enough to coat everything in the bowl.
Preheat the oven to 180ºC. Spread the oats out over a couple of baking trays and gently toast them in the oven for about 30 minutes, pausing half way through to turn the oats over so both sides get equally toasted.
All the trays to cool fully before decanting in to a large jar, ready to pop open the next time the cereal fix takes you.