Our Go-To Granola Recipe that hits the spot each and every time
It’s the simple things like cotton balls… kombucha… granola… that I found myself missing after living abroad for a few years. Basic essentials of life that your neighbourhood Whole Foods easily supplied (among so many others these days!). I just couldn’t bring myself to bring home bags of granola from the US in my luggage, so I finally started making granola at home, and you know what? I will never, ever buy another store made granola again. It is simply delicious, affordable, customisable, and most importantly easy! Seriously, each and every time I offer my homemade granola, it is followed by rave reviews and recipe requests. So, after almost a decade of making this granola goodness, I am here to share with you my go-to granola recipe. Don’t be shy- add your own favorite ingredients, mix it up and make it your own!
How to eat your granola?
- For a quick and easy Breakfast spoon onto yoghurt or milk.
- A great snack for the kids? Serve dry with some fresh berries.
- Looking for a healthy dessert topping? Sprinkle on ice cream or add to some fresh Mato or cottage cheese.
- Get creative and mix with fruits and throw it back in the oven on low heat to bake up a super easy crumble.
Here’s the recipe straight away, continue reading for tips & tricks.
Dry Ingredients Mix:
- 3 cups of organic oats (I use 1/2 whole oats and 1/2 cut oats)
- 3 tablespoons of flour of choice (coconut flour is a great gluten free option and serves just as well as a traditional grain flour)
- Nuts & Seeds of Choice: I like pumpkin seeds, sliced almonds, and coconut slivers or shavings and throw in some hemp along with poppy, chia and freshly ground flax seeds for a nutrition boost!
Wet Ingredients Mix:
- Organic Coconut Oil: 1/3 cup, needs to be liquid, so you may need to warm if it has solidified at room temperature
- Honey: 1/2 cup, the more liquid the better
- Vanilla: either 1 tsp of extract or 8-10 grinds of fresh vanilla
- Cinnamon: to taste- usually a couple shakes from the spice jar
- Sea Salt: 1/8 teaspoon
Mix wet and dry ingredients separately and then combine together until all mixed in. Spread out onto a baking sheet with depth or a large baking dish. The thinner the spread the easier to bake consistently.
Pop it in a pre-heated oven at 350F or 175C for about 15 minutes. Remove and stir, bake again for 10-12 minutes. Remove and stir, bake again for 8 minutes. Continue baking and reducing heat until you have achieved the colour you like. For more crunchy granola, you are looking for a deeper brown colouring, on the verge of looking burnt.
One time I was sure I had Burt the granola, and we ended up loving it at this crispy brown state! Here are some more tips…
Tips & Tricks:
- Mix full oats with cut or smooth oats for two reasons. First, the cut oats absorb some of the wet mixture allowing the small seeds to better secure themselves to the oats. Second, it creates a bit of diversity in texture to use the full oats along with the cut oats. Giving you a more wholesome vibe to the granola.
- Think of texture when adding nuts and seeds. It’s nice to mix up larger items with smaller ones. Avoid using only tiny seeds for example, or just big nut chunks.
- The honey you use will change the flavor quite a bit. Be sure to use a quality raw, unfiltered honey. Best is from your local farmers market, but play around to see what you like!
- You can easily make this gluten free by using gluten free oats.
- Double the recipe to make a larger batch that will last you a week or so – in summers this will only last a handful of days in our house as literally every person is having a couple servings a day!
Think of this recipe as a foundation and once you’ve mastered it, feel free to play! Enjoy!
Alesha is one of Gather’s co-founders. Her yoga practice has always given much needed balance to her demanding career; she trained as an engineer before devoting a decade to her work for high-tech international companies, and earning her MBA. Alesha is a certified yoga teacher living with her family outside of Barcelona, Spain.
Feature photos by Dan Counsell, Alison Marras, Monika Grabkowska on Unsplash
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