I just adore homemade granola! It is so easy to make, and much healthier and more cost-effective than anything you’ll find at the store! There are so many different ways you can change it up, and I tend to vary the spices, nuts and sweeteners to get different textures and tastes. Oats are so cheap – I usually buy them in bulk and store them in the freezer until needed.
This granola is very aromatic and tastes wonderful. It does have quite a strong cardamon flavor, so just add less if you are unsure of how you’ll like that particular flavor first thing in the morning.
That said – this can certainly be used for more than just eating as a breakfast cereal. I like to layer it with yogurt and stewed fruit, add it to the top of crumbles and just grab a handful for snacking – whether on a hike or just cozied-up watching a movie on the sofa.
- 4 Cups of Oats
- ⅓ Cup Raw Macadamia Nuts
- ½ Cup Raw Cashews
- ½ Cup Raw Pecans
- 1 Cup Unsweetened, Dried Coconut Flakes
- 1 Cup Raisins
- ½ Cup Unsulphured Apricots, chopped
- ½ Cup Coconut Oil
- ½ Cup Honey
- ¼ Cup Maple Syrup
- 1t Cinnamon
- 1T Cardamon Powder
- 1 Vanilla Bean - scraped (or 2 t Vanilla Extract)
- 1.5 t Salt
- Set the oven to 350F, 175C, Gas Mark 4
- Mix the raw oats and nuts together in a bowl.
- Add the cinnamon, cardamon and salt and mix again.
- Melt the coconut oil, honey, maple syrup and vanilla bean/essence together
- Add the wet ingredients to the oats mixture and mix thoroughly. I usually use gloved hands to ensure everything gets completely mixed.
- Spread onto a parchment-lined cookie sheet/baking tray and bake in the lower part of the oven for 15 minutes.
- Take out of the oven, stir, and bake for another 15 minutes.
- Take out of the oven again, and at this point, either stir and return to the oven for a further 5 minutes, or if the nuts are beginning to get a little dark, stir in the coconut and bake once more for 5 minutes.
- Remove the tray from the oven and add the raisins and apricots.
- Return to the oven for 3-5 minutes more.
- Put the pan on the counter and leave to cool on the tray.
- Once completely cold, break into pieces and store in an air-tight container for up to 10 days.
- Store in the fridge if you wish to keep longer.
You can use all honey or all maple syrup if you like. Honey helps to make the granola more crunchy - I used both in this recipe as I like the malty taste the maple syrup brings to the mix.
Always add the coconut near the end of the cook time as it can burn very easily.
You can add the fruit after the granola has cooled, but I like to add it just before the end of cooking as it brings a chewy contrast to the crunchy cereal.
If Using a vanilla bean, cut the pod in half, and then slit each piece down the middle. Use the back of the knife to scrape out the soft paste inside.
And then - keep the empty pods! I always place the used pods inside a jar with sugar to make vanilla sugar. Use the sugar to put on fruit, add to baking, desserts, or anywhere you'd normally use regular sugar. Yum!!
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.