This delicious and healthy granola recipe is naturally sweetened with maple syrup (you can also use honey). It’s made with oats, olive oil and your favorite nuts and fruit.
This recipe makes about 8 cups of granola, enough for about 16 servings.
4 Cups old-fashioned rolled oats
2 Cups raw nuts and/or seeds (Choose your favourites, I like to go for a mix of pecans, cashews, pistachios and pumpkin seeds)
½ Teaspoon fine-grain sea salt
½ Teaspoon cinnamon
½ Cup olive oil
½ Cup maple syrup (or honey)
1 Teaspoon vanilla extract
⅔ Cup dried fruit, chopped if large (Again this is something you can play around with, I like to use sultanas and occasionally some apricot).
1. Preheat oven to 180 degrees Celsius and line a large, rimmed baking sheet with baking paper. In a large bowl, mix the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until all nuts oats are lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
· If you like ‘clumpy granola’ your oat mix will need to be a little crowded so that it can all stick together. Careful though, as you don’t want it to be so crowded that they don’t cook evenly.
· If you want some toasted coconut in your granola stir the coconut flakes into the granola half way through baking to ensure that they become nice and toasty.
· Serve on its own, with milk or yoghurt. We like to serve 50g of granola on top of 150g of Greek yoghurt with half a banana and some fresh berries.
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