Stuart Forster introduces a delicious homemade granola recipe.
This homemade granola recipe is one I’ve made half-a-dozen times now. Try making it yourself and I hope you’ll agree it’s delicious. I recommend serving the granola with a generous helping of Greek yoghurt and a spoonful of honey or a dash of maple syrup.
It’s become one of my go to breakfasts, along with porridge made with milk and served with a generous pour of maple syrup plus a sprinkling of walnuts.
Why make granola at home?
For years I’ve been eating granola for breakfast. Previously my attitude towards making it home was different. Why on earth would I want to do anything other than buy the packets from the supermarket? After all, the supermarket packs represent good value-for-money and require no effort.
On a handful of occasions, I’ve scoffed the idea of making granola at home. The recipes I’d looked at seemed faffy. The list of ingredients struck me as expensive. To be honest, I was happy eating supermarket granola.
Then while I was out a few months ago, my girlfriend Helen baked a batch of granola. We ate it the next morning and I was blown away by the flavour and crunchy texture. It was excellent; significantly better than any shop-bought version that I’d tried.
It’s relatively healthy and simple to make.
Homemade granola recipe
This homemade granola recipe makes approximately 30 breakfast servings. It costs approximately £8 to make.
Ingredients of my homemade granola
600 grams (21 ounces) of porridge oats
200 grams (7 ounces) of chopped almonds
200 grams (7 ounces) of raisins
100 grams (3.5 ounces) of sunflower seeds
100 grams (3.5 ounces) of pumpkin seeds
125 millilitres (4.5 fluid ounces) of dark maple syrup
4 tablespoons of vegetable oil
4 tablespoons of honey (for a vegan version of this granola, substitute the honey for additional maple syrup)
2 teaspoons of vanilla extract
4 teaspoons of ground cinnamon
2 teaspoons of ground nutmeg
Method of making the granola
Step one: Mix all the ingredients together in a large bowl, except for the raisins, cinnamon and nutmeg.
Step two: Spread the mixture on a baking tray and place it into an oven pre-heated to 150°C (300°F) and bake it on the top shelf for 15 minutes.
Step three: Remove the tray, stir it and add in the raisins. Return to the oven and bake for a further 12 minutes.
Step four: Remove from the oven and sprinkle in the ground cinnamon and nutmeg, stirring the granola mixture after doing so.
Step five: Allow the granola to cool then store it in an air-tight container.
Of course, you can add in more maple syrup or honey if you like your granola to be sweeter. I like adding a little of that when serving it.
You can make seasonal variations. Prior to Christmas we made a batch of the granola with sweet cranberries instead of raisins and added a couple of teaspoons of ground ginger into the mixture.
Please leave a comment to let me know how you get on when you try my homemade granola recipe.
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The photographs illustrating this post are by Why Eye Photography, which is based in North East England.
Enjoy cooking at home? Here’s a link to Go Eat Do’s review of the Ninja Foodi Multi-cooker.
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