Crunchy Granola Recipe

Ingredients

• 270 g (3 cups)old-fashioned rolled oats
• 70 g (½ cup)unsalted, shelled sunflower seeds
• 70 g (½ cup)unsalted whole almonds
• 60 g (½ cup)walnuts, roughly chopped
• 75 g (½ cup)flax seeds
• 2.5 ml (½ tsp)kosher salt
• 120 ml (½ cup)coconut oil, in liquid form
• 170 g (½ cup)honey
• 5 ml (1 tsp), optionalvanilla extract
• 60 g (½ cup)dried cranberries
• 60 g (½ cup)dried blueberries

Instructions

1. 1

   Prepare the tray

   Heat the oven to 165°C (325°F). Line a large, rimmed baking sheet with baking parchment.

2. 2

   Coat the mixture

   In a large bowl, toss together the oats, sunflower seeds, almonds, walnuts, flax seeds and salt. Add the coconut oil and honey, then stir thoroughly with a wooden spoon so the oats and nuts are coated.

3. 3

   Bake until golden

   Spread the mixture evenly over the prepared baking sheet. Bake for 20–23 minutes, stirring halfway through, until lightly golden. Keep an eye on it to prevent burning.

4. 4

   Cool and add berries

   Take the granola out of the oven and leave it undisturbed on the baking sheet until completely cool; it will crisp further as it cools. Break it into pieces, then stir in the cranberries and blueberries.

5. 5

   Store the granola

   Keep it in an airtight container at room temperature for 1–2 weeks. The recipe makes about 1.8 litres (7½ cups).

What is granola?

Granola is a baked mixture of oats, nuts or seeds, and a sweetener or fat that helps it toast and clump. It is popular in the United States as a breakfast or snack, often served with milk or yoghurt.

This version balances honey-coated oats and a generous mix of seeds and nuts with tart, chewy dried berries. Letting it cool before breaking it up helps the toasted mixture turn crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 10g protein, 41g carbs, 29g fat.

The oats and honey provide much of the carbohydrate, while coconut oil, nuts and seeds contribute much of the fat. Oats, nuts and seeds also supply protein. For a more balanced plate, serve a portion with yoghurt and fresh fruit.

The oat and nut base

Rolled oats: old-fashioned oats give the mixture substantial flakes that toast without disappearing into crumbs. Combine them with the seeds and nuts before adding the wet ingredients.

Nuts and seeds: almonds, walnuts, sunflower seeds and flax seeds bring different sizes and textures. The recipe uses unsalted nuts and seeds, so the measured salt can season the whole batch.

Coating every piece

Liquid ingredients: the coconut oil and honey need to be stirred through thoroughly so the dry mixture is evenly coated. Scrape around the bowl as you mix, especially at the bottom where oil or honey can collect.

Vanilla: add the optional extract with the oil and honey so it disperses through the mixture. The recipe does not specify a different method for it.

Getting an even bake

Spread: an even layer on the rimmed tray helps the oats and nuts toast at a similar rate. Stir once halfway through the 20–23-minute bake, as directed.

Colour: take the tray out when the mixture is lightly golden rather than waiting for a deep brown finish. Granola can burn if left unattended, so check it as it approaches the end of the baking time.

Cool for crispness

Hands off: leave the baked mixture undisturbed on the tray until it is completely cool. It crisps as it cools, so breaking it up while warm can make it harder to judge the final texture.

Berries: stir in the cranberries and blueberries after cooling. This keeps the dried fruit out of the oven during the toasting stage.

Ways to serve it

Breakfast: spoon the granola over yoghurt or serve it with milk. Fresh fruit can add a juicy contrast to the crunchy oats and chewy berries.

Snack: eat it by the handful or scatter it over a bowl of fruit. Its mix of flakes, nuts, seeds and dried fruit also gives a topping several textures.

Recipe notes & tips

• Use a large, rimmed baking sheet so the mixture can be spread in an even layer.
• Stir thoroughly before baking to distribute the honey and coconut oil throughout the oats and nuts.
• Set a timer to remind you to stir halfway through the bake.
• Watch the granola closely near the end of baking, as it can burn.
• Wait until the mixture is completely cool before breaking it into pieces.
• Add the dried cranberries and blueberries only after the granola has cooled.

Variations

• Extra vanilla: include the optional vanilla extract with the honey and coconut oil.
• More cranberries: increase the cranberry share and reduce the blueberries by the same amount.
• More blueberries: use more dried blueberries and less dried cranberries while keeping the total fruit amount similar.
• Coarser clusters: leave the granola undisturbed as it cools, then break it into larger pieces.
• Finer pieces: break the cooled granola into smaller bits for sprinkling over yoghurt.

Common mistakes to avoid

• Uneven coating: dry patches may toast differently; stir thoroughly until the oats and nuts are coated.
• Crowded layer: a thick, uneven spread can bake inconsistently; distribute the mixture evenly over the tray.
• Skipping the halfway stir: the mixture may toast unevenly; stir once during baking.
• Baking until dark: granola can burn; remove it when lightly golden and keep an eye on it.
• Breaking it while warm: it has not finished crisping; cool it completely on the tray first.
• Adding berries before baking: the method adds them after cooling; stir them in at that stage.

How to store

Store the completely cooled granola in an airtight container at room temperature for 1–2 weeks. Keep it sealed between servings to help preserve its crispness.

Frequently asked questions