Vanilla Granola

Ingredients

• 225 g (2 1/2 cups)rolled oats
• 112 g (1 cup)slivered almonds
• 135 g (1 cup)chopped hazelnuts
• 40 g (1/2 cup)unsweetened shredded coconut
• 36 g (1/4 cup)sesame seeds
• 2 teaspoonsvanilla bean powder
• 120 ml (1/2 cup)organic blue agave
• 55 ml (1/4 cup)coconut oil
• 1 teaspoonhazelnut extract
• 1/2 teaspoonalmond extract
• 1 teaspooncoarse sea salt
• 140 g (1 cup)dried cherries

Instructions

1. 1

   Heat the oven

   Heat the oven to 120°C (250°F). Line a large, rimmed baking sheet with baking parchment.

2. 2

   Mix the dry ingredients

   In a large bowl, toss together the oats, almonds, hazelnuts, coconut, sesame seeds and vanilla bean powder.

3. 3

   Warm agave and oil

   Put the agave and coconut oil in a small saucepan and warm over a low heat.

4. 4

   Add the extracts

   Take the saucepan off the heat and stir in the hazelnut and almond extracts.

5. 5

   Coat the oat mixture

   Drizzle the agave mixture over the oat mixture, stirring until the ingredients are moistened.

6. 6

   Spread and season

   Spoon the granola onto the prepared baking sheet and flatten it into an even layer. Sprinkle the salt over the top.

7. 7

   Bake the granola

   Bake for 1 hour 15 minutes, stirring every 15 minutes so it browns evenly.

8. 8

   Cool and finish

   Leave the granola to cool, then stir in the dried cherries. Store it in an airtight container.

What is vanilla granola?

Granola is a baked mixture of oats and other ingredients, commonly served for breakfast or as a topping. This American-style version pairs vanilla with almonds, hazelnuts, sesame and coconut, then adds dried cherries once it has cooled.

Agave and coconut oil coat the dry ingredients before a slow bake. The low oven temperature and regular stirring help the mixture dry and brown gradually.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 4g protein, 16g carbs, 10g fat.

The oats and dried cherries provide most of the carbohydrates, while coconut oil, almonds and hazelnuts contribute much of the fat. The nuts and oats also provide some protein. Serve a portion with yoghurt and fresh fruit to round out the bowl.

The nut and seed mix

Oats: they form the base and absorb the agave mixture. Keep them in an even layer so they bake at a similar rate.

Nuts and seeds: almonds, hazelnuts, coconut and sesame bring varied crunch and richness. Toss them thoroughly with the oats before adding the liquid.

Coating the oats

Warm the agave and coconut oil gently, just until combined; the method does not call for boiling. Stir in both extracts off the heat so their flavour goes through the coating.

Pour the mixture over the dry ingredients in a drizzle while stirring. Check for dry patches before spreading the granola on the tray.

Getting an even bake

Layer: spread the mixture in an even layer across the lined baking sheet. A large rimmed tray gives it room to bake without spilling.

Stirring: turn the granola every 15 minutes during its 1 hour 15 minute bake. This moves the edges towards the middle and encourages even browning.

How to tell when it is ready

The granola bakes at 120°C (250°F) for a deliberately long time. Look for an evenly toasted appearance rather than relying on a dark colour.

It will firm up as it cools, so allow it to cool before judging its crunch. Stir the dried cherries through afterwards to keep them out of the oven.

Ways to serve it

Serve it with milk or yoghurt, or scatter it over fruit for breakfast. It also works as a crunchy topping for a bowl of stewed fruit.

For a more filling bowl, pair it with a protein-rich yoghurt and fresh fruit. Add the granola just before eating to preserve its texture.

Recipe notes & tips

• Use a large rimmed baking sheet so the granola can be spread into an even layer.
• Stir thoroughly after drizzling to help coat the oats and nuts.
• Keep the oven at 120°C (250°F) for the full baking time.
• Set a timer to stir the granola every 15 minutes.
• Let the granola cool before stirring in the dried cherries.
• Store the cooled mixture in an airtight container to protect its crunch.

Variations

• Extra spice: add a pinch of cinnamon to the dry ingredients.
• Different dried fruit: swap the cherries for dried cranberries after baking.
• More seeds: replace some of the sesame seeds with pumpkin seeds.
• Less sweet: reduce the agave, keeping in mind that the mixture may bind less firmly.
• Citrus note: stir finely grated orange zest through the cooled granola.

Common mistakes to avoid

• Uneven layer: spread the mixture across the tray so it browns consistently.
• Skipping the stirs: turn the granola every 15 minutes to avoid uneven browning.
• High oven temperature: keep it at 120°C (250°F) for this long bake.
• Adding cherries too soon: wait until the granola has cooled before mixing them in.
• Packing it away warm: cool it first so moisture does not soften the granola.

How to store

Once completely cool, store the granola in an airtight container at room temperature. If it softens, spread it on a baking sheet and warm it briefly in a low oven, then cool it again before storing.

Frequently asked questions