Homemade Granola – Healthy & Delicious!

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I was getting bored with my usual selection of breakfast – oatmeal, bread, or boiled eggs, steamed sweet potato.. I love cereals but the price sold at supermarket is getting way too high and it’s not so fresh because of long shelf life.

When I found the recipe of Homemade Granola, I was super ecstatic. Not only it is healthy, the recipe is super easy that anyone can make it. I am someone who loves simple and fast recipes. The granola turns out the be very crunchy because of the honey in the mixture, just the way I like it. I made one batch with half the honey for my mama (she’s on a special diet) and it’s less crunchy.


I make these granola once a month, and it can be stored in airtight container up to 2 weeks. Besides breakfast, I also love it as a mid-day snack. As I am always on the go, keep in my car, office and even carry in my bag. I am someone who gets cranky when hungry, so snacking on granola keeps my tummy happy 🙂

Ingredients

5 cups (500g) rolled oats (not instant oats)

1 cup (150g) whole raw almonds

1 cup (150g) raw sunflower/pumpkin seeds

3 tablespoon sesame seeds

1 1/2 teaspoon ground cinnamon

1 teaspoon salt

5 tablespoon canola oil

3 tablespoon raw honey (do not use processed honey because it gets burnt easily)

1 cups dried fruits (apricot, raisin, or cranberry)

1. Preheat oven 320F/170C. Butter baking sheets on the baking trays. Can also do without baking sheets, just butter the baking tray. the mixture will stick a little on the tray.

 
2. In a big bowl, mix oil and honey.

3. Add in dry ingredients (rolled oats, nuts, seeds, ground cinnamon & salt) and toss together until all dry ingredients is coated in liquid.


4. Divide granola evenly (about 1cm thick) onto baking sheets, bake for 20-30 minutes or until golden brown. If it’s too thick, its difficult for the ingredient to cook evenly. Stir the granola every 10 minutes so it browns evenly.

5. Remove from oven and place on rack to cool

6. Once completely cool, add dried fruits & store in airtight container. Can store for 2-3 weeks.

Makes 10 cups

If you prefer less sweet, reduce honey. Serve with yogurt, milk or fresh fruits.

This is my favourite way of eating granola – with homemade yoghurt. Heavenly..
Will share the yoghurt recipe soon.

 

4 Comments

  1. Hi Shannon! I came across your blog recently and i have it on bookmark now 🙂 Thanks for sharing all these fab recipes! I’ve been trying to eat healthier lately and trying to cut down on store-bought stuff and I am going to try more of your recipes soon!! I tried this granola one today and it turned out really well! But i think next time i will use less salt and abit more honey (i dunno why mine turned out just a tiny tad salty!)

    • Hi Kimberly. I’m honored to have my blog to be on your bookmark, glad that my recipes have helped you on the healthy path. I absolutely love my granola recipe, make them almost every month. I’ve also tweaked it and don’t use salt anymore. The sweetener is up to individual preference, your honey could be less sweet? Do drop a note on how the recipes testing go for you ya.

  2. Hey I love your recipes, but a quick question about this one in Step #2 you have to mix honey, syrup and sugar. What are the quantities of syrup and sugar? I didn’t see it on the ingredient list!
    Thanks!

    • Hi Tamara, thanks for pointing out to me. The original recipe uses maple syrup & sugar, which I omitted/substituted with just honey in my recipe. I have forgotten to amend the Step #2 :). Hope you enjoy this recipe

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