Homemade granola with nuts, seeds and honey

Ingredients

• 300 glarge rolled oats
• 80 gmixed nuts (almonds, cashews, pecans), coarsely chopped
• 40 gpumpkin seeds
• 30 gsunflower seeds
• 2 tbspsesame seeds
• 4 tbspliquid honey
• 3 tbspcoconut oil
• 1 tspground cinnamon
• a pinchsalt
• 60 gdried cranberries or raisins

Instructions

1. 1

   Preheat and mix

   Preheat the oven to 160°C fan. In a large bowl, combine the rolled oats, chopped nuts, pumpkin seeds, sunflower seeds, sesame seeds, cinnamon and a pinch of salt.

2. 2

   Warm the wet ingredients

   Briefly warm the honey and coconut oil in a small saucepan over low heat until liquid. Stir, then pour over the oat mixture.

3. 3

   Coat the oats

   Stir thoroughly so the oats, nuts and seeds are evenly coated.

4. 4

   Spread on a tray

   Line a baking sheet with parchment paper and spread the mixture over it in an even, thin layer.

5. 5

   Bake the granola

   Bake for 25 to 30 minutes, stirring gently halfway through to help it colour evenly.

6. 6

   Cool completely

   Take the tray out when the granola is golden brown. Leave it to cool completely on the sheet so it becomes crisp.

7. 7

   Add the fruit

   Once cool, stir in the dried cranberries or raisins.

8. 8

   Store airtight

   Transfer the granola to an airtight jar or container.

What is homemade granola?

Granola is a baked mixture of oats, nuts, seeds and a sweetener, often served with milk or yoghurt. It is popular in many places, so this version has no single regional tradition to pin it to.

Here, honey and coconut oil coat the dry ingredients before baking, while cinnamon adds warmth and dried fruit brings a chewy contrast to the crisp clusters.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 9g protein, 47g carbs, 17g fat.

Oats and dried fruit provide most of the carbohydrate, while the nuts and seeds contribute protein and much of the fat. Honey and coconut oil also add energy, so serve a portion with yoghurt or milk and fresh fruit for a more rounded breakfast.

Choosing the ingredients

Oats: Large rolled oats give the granola a substantial texture. Chopping the nuts coarsely keeps them distinct rather than letting them disappear into the mix.

Seeds: Pumpkin, sunflower and sesame seeds add a range of textures and flavours. Keep the proportions as listed for a balanced mix.

Fruit: Stir in the cranberries or raisins after baking. This keeps the dried fruit from becoming overly hard in the oven.

Coating the mixture

Warm the honey and coconut oil only until they are liquid, then pour them over the oats and stir well. An even coating helps the mixture toast more consistently.

Spread the mixture in a thin, even layer on the lined baking sheet. A thick or uneven layer can brown inconsistently.

Getting the texture right

Stir once halfway through the bake so the granola colours evenly. Handle it gently to keep some larger pieces together.

The mixture may not feel crisp as soon as it comes out of the oven. Let it cool completely on the tray; it firms up as it cools.

Timing and doneness

Bake at 160°C fan for 25 to 30 minutes, checking towards the end of the cooking time. The recipe's cue is an evenly golden-brown colour.

Ovens can vary, so use the colour as well as the stated time to guide you. Remove the tray once the granola is golden, rather than waiting for it to become very dark.

How to serve it

Serve the granola with milk or yoghurt, or spoon it over fruit for a quick breakfast. Add fresh fruit just before eating if you want a juicy contrast.

It also works as a crunchy topping for a bowl of yoghurt. Start with a modest sprinkle if you are adding other toppings.

Recipe notes & tips

• Line the baking sheet with parchment paper to make the granola easier to lift and store.
• Stir the mixture thoroughly before baking so the honey and oil coat the oats and seeds.
• Spread the mixture in a thin, even layer to help it bake consistently.
• Stir gently halfway through the bake to encourage even colouring.
• Wait until the granola has cooled completely before mixing in the dried fruit.
• Let the granola cool on the tray rather than transferring it while warm.

Variations

• Change the dried fruit: Use cranberries or raisins, as listed, for different levels of sweetness and tartness.
• Swap the nuts: Choose almonds, cashews or pecans in the mixed-nut portion.
• Add more spice: Increase the cinnamon slightly if you prefer a warmer flavour.
• Serve with yoghurt: Pair a bowl with plain or flavoured yoghurt for a creamy contrast.
• Top with fresh fruit: Add sliced fruit just before serving for extra freshness.

Common mistakes to avoid

• Uneven coating: Stir well after adding the honey and oil so dry patches are less likely.
• A crowded tray: Spread the mixture in a thin layer so it can colour evenly.
• Skipping the halfway stir: Gently turn the mixture once during baking for more even colour.
• Adding fruit too soon: Wait until the granola is cool before stirring in cranberries or raisins.
• Judging crispness while hot: Let the granola cool completely on the tray before deciding on its texture.
• Overbaking: Check for a golden-brown colour within the 25 to 30 minute baking time.

How to store

Once completely cool, store the granola in an airtight jar or container. The recipe does not specify a storage duration; keep it sealed in a cool, dry place and use it while it remains crisp and fresh. No reheating is needed.

Frequently asked questions