Simple Homemade Granola Recipe
This is essentially a recipe for crunchy toasted oats to which you can add whatever seeds, nuts or dried fruits that you prefer.
Inspired by a stay at Amritapuri Ashram in Kerala, India I like to put hot spiced chai on my granola which is a lovely weekend treat when you have a bit of time on your hands. Here’s a link to the recipe.
This quantity makes about seventeen 50g servings of granola.
You will need:
650g rolled oats
10 tablespoons coconut oil
10 tablespoons honey
Pre-heat the oven to 190 degrees. Prepare two large oven trays with a layer of greaseproof/baking paper.
Melt together in a pan the coconut oil and honey to gently warm through and make into a pourable mixture.
Tip the oats into a large bowl and fold in the oil/honey making sure you mix it really well so that no dry patches remain in the oats.
Divide between the pans and spread the mixture out relatively thinly and bake for around 20 minutes, remove from the oven and give the granola a mix. If you want it to be in clumps, then press the mix together and try not to break it up too much. I prefer mine in flakes so I use the edge of the spatula to chop it all up before spreading it back out. Depending on how your oven behaves you may want to swap the position trays over. If you want to add a couple of handfuls of nuts or seeds, do it at this stage so they toast up in the final cooking stage.
Keep an eye on it for the next 10-15 minutes, it can go from being nicely browned and crunchy to singed around the edges very quickly!
When you’re happy with the colour take it out and leave to cool. Don’t be tempted to leave it in with the oven off, I did this once and the residual heat tipped over the edge into an inedible charred mess.
Leave to completely cool before transferring into your storage box/jar as this will retain its crunchiness. The granola will condensate if it cools in a sealed container and the moisture will make it soft.
It will keep for a good while in a sealed container. I can’t say how long as mine has never lasted long enough to go stale…
You can add anything you like from the storecupoard, I like to add a different type of seed, nut and dried fruit depending on my mood and what we’ve got on the shelves. Some twists on the obvious include cranberries instead of raisins, hemp seeds for an extra protein boost, and my personal fave-crystallised ginger for a bit of a kick!
With your favourite dairy or plant-based milk or yogurt
Sprinkled on top of fruit compot
Mixed into crumble topping
In handfuls from the jar!