Crunchy Homemade Granola
There’s something so satisfying about the smell of golden, toasted granola wafting through your kitchen. Light, wholesome and just a little bit fancy.
This homemade granola is my go-to for nourishing breakfasts, snacks or gifting to friends and family. Make a batch, pop it in a jar with a ribbon, and share a little crunchy joy. It’s one of those simple pleasures that makes every morning feel a little brighter.
Oven-baked, crunchy and golden, it’s packed with nuts, seeds and coconut. Perfect for breakfast, yoghurt bowls, snacking or as a thoughtful homemade gift.
Easy to make, endlessly adaptable and far more delicious than store-bought. This homemade granola recipe will quickly become a weekly ritual in your kitchen.
Homemade Granola
There’s something comforting about a jar of crunchy, golden granola sitting in the pantry - ready to top your morning yoghurt or snack on straight from the jar. This oven-baked version is light, toasty and packed with flavour… and best of all, it’s so much better than anything store-bought. Restaurant-quality granola made in your own kitchen, perfect for gifting, snacking, or starting the day right.
Ingredients
- 2 cups rolled oats
- ½ cup raw almonds, roughly chopped (or other nuts of choice)
- ½ cup coconut flakes
- ½ cup mixed seeds (e.g. chia, flaxseed, pepitas, sunflower—use what you love)
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract or paste
- ⅓ cup maple syrup, honey or rice malt syrup
- ¼ cup coconut oil
Instructions
- Preheat your oven to 160°C (fan-forced) and line a large baking tray with baking paper.
- In a large bowl, mix together the oats, almonds, coconut flakes, seeds, cinnamon and nutmeg.
- In a small saucepan over low heat, melt the coconut oil with your chosen syrup and the vanilla. Stir to combine.
- Pour the wet ingredients over the dry ingredients and stir thoroughly until everything is evenly coated.
- Spread the granola evenly across the prepared baking tray.
- Bake for 15 minutes, then give it a gentle stir. Return to the oven and bake for another 5 minutes, checking every few minutes until golden and lightly toasted. Keep a close eye on it - it can catch quickly near the end!
- Remove from the oven, give it one final stir and allow it to cool completely on the tray. It will crisp up as it cools. Stir occasionally while cooling to help it stay loose and crunchy.
- Once cool, transfer to a large, sterilised jar or airtight container for up to 3 weeks.
- Follow steps 1-3 above.
- Preheat the pressure cooker on High Sauté function, then cook the granola mixture for around 10 minutes. Stir every few minutes until golden and toasted.
- Spread the mixture onto a lined tray and allow to cool completely, stirring occasionally as it cools.
- Once cooled, use your hands to gently break up any clumps, if needed.
- Store in a large sterilised jar or airtight container.
Notes
- Nut-free? Leave out the almonds and add extra seeds or oats.
- Add-ins: Mix through dried cranberries, chopped dates, or chocolate chips after the granola has cooled.
- Sweetener swaps: Use maple syrup or honey depending on your preference - both work beautifully.
- Batch-friendly: Double the recipe and store in a large jar for quick breakfasts or school snacks. Or pop some in a jar for friends or family - it’s always a hit and never lasts long.
- Cooking differences: Every cooker runs a little differently, keep an eye on it near the end to avoid overcooking.
- How to serve: Perfect over yoghurt, with fruit, or enjoyed by the handful straight from the jar.
Nutrition Facts
Calories
3679Fat
182 gSat. Fat
82 gCarbs
438 gFiber
72 gNet carbs
368 gSugar
80 gProtein
100 gSodium
126 mgCholesterol
0 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
