Homemade Granola

Ingredients

• 225 g (2½ cups)rolled oats
• 55 g (½ cup)pecans
• 68 g (½ cup)pine nuts
• 2.5 ml (½ tsp)salt
• 30 ml (2 tbsp)coconut oil
• 32 g (2 tbsp)peanut butter
• 30 ml (2 tbsp)maple syrup
• 75 g (½ cup)dried fruit, such as dried cranberries and goji berries

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C (300°F) and line a baking sheet with baking parchment.

2. 2

   Mix dry ingredients

   Combine the oats, pine nuts, pecans and salt in a medium bowl, then set aside.

3. 3

   Make the coating

   In a separate bowl, whisk together the coconut oil, peanut butter and maple syrup. Pour this over the oat mixture and stir until combined. If the peanut butter is too firm to mix, microwave it for 30 seconds first.

4. 4

   Shape the granola

   Spoon the mixture onto the prepared baking sheet and press it into a layer about 2.5 cm (1 inch) thick.

5. 5

   Bake until golden

   Bake for 40–45 minutes, stirring gently every 15 minutes so the granola browns evenly.

6. 6

   Add fruit and cool

   Remove the granola from the oven and transfer it to a large bowl. Mix in the dried fruit, then leave it to cool completely before storing.

What is homemade granola?

Granola is a baked mixture of oats, nuts and a sweet coating, often finished with dried fruit. It is associated with North American breakfast traditions, and homemade batches are easy to adapt to the nuts and fruit you have.

Here, peanut butter and maple syrup bind the oats, while pecans and pine nuts add variety. Adding the fruit after baking helps it stay distinct from the toasted mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 17g protein, 62g carbs, 34g fat.

The oats, maple syrup and dried fruit provide most of the carbohydrates, while coconut oil, peanut butter and the nuts contribute much of the fat. The oats, nuts and peanut butter also supply the protein. Serve a measured portion with yoghurt and fresh fruit for a more balanced bowl.

The oat and nut base

Oats: rolled oats make a substantial base and hold on to the coating as they bake. Keep the pieces in a fairly even layer so they toast at a similar rate.

Nuts: pecans and pine nuts bring different shapes and textures. The recipe uses both in the dry mixture, so stir them through before adding the wet ingredients.

Getting the coating to mix

Peanut butter: whisk it with the coconut oil and maple syrup until the mixture is smooth enough to pour. If it is too firm, the method suggests microwaving it for 30 seconds.

Even coating: pour the wet mixture over the oats and stir until the dry ingredients are covered. Scrape the bottom of the bowl as you mix, where uncoated oats can collect.

Baking for an even colour

Layer: press the mixture to about 2.5 cm thick on the lined baking sheet. Keep the layer spread across the tray rather than leaving a deep mound.

Stirring: bake at 150°C for 40–45 minutes, stirring gently every 15 minutes. Look for an even golden colour, and take care not to scatter the mixture when turning it.

When to add the fruit

After baking: stir in the dried cranberries, goji berries or other chosen dried fruit once the granola has come out of the oven. This keeps the fruit from spending the full baking time in the heat.

Cooling: let the mixture cool completely before putting it away. It may feel softer while warm, so give it time to cool before judging its finished texture.

Ways to serve it

Breakfast: serve a portion with yoghurt or milk, adding fresh fruit if you like. The granola also works as a crunchy topping for porridge or a bowl of fruit.

Snack: eat it by the handful or scatter a little over stewed fruit. Keep the granola separate until serving if you want to retain its crunch.

Recipe notes & tips

• Line the baking sheet with parchment so the sticky coating is less likely to catch.
• Whisk the coating ingredients until smooth before adding them to the oats.
• Stir gently at each 15-minute interval to help the granola colour evenly.
• Add dried fruit only after the granola comes out of the oven.
• Let the granola cool fully before storing it.

Variations

• Swap the nuts: replace the pecans or pine nuts with your favourite nuts.
• Change the fruit: use another dried fruit in place of cranberries or goji berries.
• Use seeds: substitute some of the nuts with seeds for a different mix.
• Make it less sweet: reduce the dried fruit in each serving rather than changing the baking method.
• Serve with yoghurt: add a spoonful of yoghurt and fresh fruit for breakfast.

Common mistakes to avoid

• Firm peanut butter: microwave it for 30 seconds so it can be whisked with the other coating ingredients.
• Uneven coating: stir thoroughly, scraping the bottom of the bowl to bring up uncoated oats.
• Skipping the stirring: turn the mixture gently every 15 minutes for more even browning.
• Adding fruit before baking: mix in the dried fruit after the granola comes out of the oven.
• Storing it warm: cool the granola completely before putting it away.

How to store

Once completely cool, store in an airtight container in a cool, dry place for up to 2 weeks. It can be eaten as it is; if you want to warm a portion, heat it briefly in the oven and watch it closely.

Frequently asked questions