Beyond Our Sky

Basic Granola Recipe

This is my favourite granola recipe that is easy to make and can be customised to suit your preferences. Served with yoghurt and seasonal fruit, it is the perfect way to start the day.


Just a few notes for this recipe:

  • The oats have to be old-fashioned rolled oats, not quick oats or steel cut oats. If you are gluten-free, make sure you check that the oats are GF, as a lot of oats have gluten as an allergen.
  • For the nuts and seeds, I usually use almonds, pumpkin seeds (pepitas) and chia seeds. You can of course use whatever you like or have on hand.
  • This recipe uses a combination of honey and apple juice to sweeten the granola. You can substitute the honey with maple syrup if vegan, and use whatever fruit juice you like.
  • For the oil, I like to use olive oil but you can use melted coconut oil or any one of your preference.
  • To flavour the granola, I use vanilla, cinnamon, nutmeg and a bit of ginger, but you can add whatever spices you prefer (like I said, this recipe is can be customised to your liking).

I usually have my granola with greek yoghurt, but you also serve it with milk and any fruit of your choice. So I hope you enjoyed this post, and have a wonderful week!

 

Basic Granola Recipe

  • 150g rolled oats
  • 160g nuts and seeds (I use about 135g chopped almonds, 25g pumpkin seeds and 2 tbsp of chia seeds)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 75g apple juice (or any fruit juice)
  • 30g olive oil
  • 125g honey, warmed (I microwave it for about 30 seconds)
  1. Preheat the oven to 160°C. Line a large baking tray with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, nuts, seeds, cinnamon, nutmeg, ginger and salt. Then add the vanilla extract, apple juice, olive oil and honey. Mix until well combined, and oats and nuts are all coated.
  3. Spread the granola evenly onto the prepared tray. Bake for 30-45 minutes, stirring the granola every 10 minutes (if you want a chewier granola, I recommend baking it for a shorter time. For a crunchier granola, bake it got longer).
  4. Let the granola cool, undisturbed, for at least 30 minutes. Break the granola into chunks and store in an airtight container or jar for 1 to 2 weeks.