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–+ servings
Granola in a bowl with a jug of milk

How to make a healthy homemade Granola Recipe

5 from 4 votes
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This Homemade Granola makes a great breakfast for the best start to the day. Tip it into your favourite cereal bowl, add some favourite berries, milk or yoghurt to make it even more delicious. Use it as a sprinkle on yoghurts or other fruit-based desserts.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 15
Course: Breakfast
Cuisine: American, British
Calories: 263
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 4 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup flaked almonds
  • 1/2 cup pumpkin seeds
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots
  • 1/2 cup unsweetened coconut flakes

Equipment

  • Large mixing bowl, spatulas, measuring cups and spoons

Method
 

  1. Preheat the oven to 350 F (180C/160 Fan) and line a large baking sheet with baking paper.
  2. In a large mixing bowl, add in the oil, maple syrup, and vanilla. Then add in the oats, cinnamon, salt, almonds, and pumpkin seeds. Stir until combined.
  3. Place the granola onto the prepared baking sheet, spreading it out evenly and then pressing it down. Bake for 20 minutes, taking the mixture out halfway through and stirring once and then pressing it down again before returning it to the oven.
  4. Remove from the oven and allow it to cool to room temperature before adding in the cranberries, apricots, and coconut flakes.

Nutrition

Calories: 263kcalCarbohydrates: 28gProtein: 5gFat: 15gSaturated Fat: 3gSodium: 159mgPotassium: 219mgFiber: 4gSugar: 10gVitamin A: 104IUCalcium: 47mgIron: 2mg

Notes

Note: nutritional information is computer generated and is intended as a guideline only.
Make this gluten-free by using certified gluten-free oats.
This is suitable for vegans and vegetarians but be mindful that you use a non-dairy milk or yogurt when serving this breakfast dish.

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