I’m thrilled to share my new favourite granola recipe, a delightful mix of crunchy nuts, seeds, and a touch of honey sweetness. Packed with fibre from oats and seeds to keep you full and satisfied, plus vitamins and minerals like vitamin E and magnesium from almonds and hazelnuts, it’s as nutritious as it is tasty. I eat a lot of granola however and some shop bought versions have dried fruit in them which I don't particularly enjoy so feel free to add or subtract any ingredients of your choice but if you are going to add dried fruit wait until the granola is cooked and fully cooled.
This is my go-to for a wholesome breakfast with Greek yoghurt or a satisfying snack. Easy to make and full of flavour, this recipe is sure to become a staple in your kitchen. Enjoy!
Yield 650g approx.
Ingredients
1 Cup (90g) Porridge
1 Cup (100g) Almond slivers
½ Cup (90g) Sunflower seeds
½ Cup (90g) Pumpkin Seeds
½ Cup (75g) Chopped hazelnuts
½ Cup (125g) Honey
½ Cup (125ml) Oil
Freeze dried strawberries (optional)
Method
Line a large shallow baking sheet with parchment paper and preheat the oven to 140°C/285°F/Gas Mark 1. Place the dry ingredients (excluding the freeze dried strawberries) either into a large bowl or directly onto the lined baking sheet. Add the honey and oil and combine thoroughly, spread evenly over the baking sheet and place in the preheated oven.
The granola needs to be tossed a couple of times to ensure the granola at the edges doesn't burn. The granola is cooked when it is an even light golden colour, allow to cool completely on the tray before adding the strawberries, break it up completely if you like it fine or only partially if you enjoy clusters. Store in a air tight container for up to 2 weeks.
This is my go to snack or breakfast treat with Greek yoghurt, granola, whole chia seeds and a drizzle of honey....crunchy deliciousness!
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