Ingredients
Dry ingredients
- rolled oats 400g
- pecans, roughly chopped 75g
- almonds, roughly chopped 75g
- pumpkin seeds 50g
- sunflower seeds 50g
For the glaze
- Honey 150g
- coconut oil, melted 60g
- 2 tsp vanilla extract (or ½ tsp pure vanilla powder)
- 1 tsp ground cinnamon
- ½ tsp salt
Add after baking
- toasted coconut flakes 50g
- dried cranberries 75g
- dried apricots, chopped into small pieces 75g
Instructions
- Prepare: Line a baking tray with parchment paper.
- Combine Dry: Mix the rolled oats, chopped nuts, and seeds in a large bowl.
- Whisk Glaze: Whisk together the honey, melted coconut oil, vanilla, cinnamon, and salt until smooth.
- Coat: Pour the glaze over the dry mixture and stir well until everything is evenly coated.
- Press & Bake: Spread the mixture onto the tray and press it down firmly to create crunchy clusters. Bake at 150°C (300°F) for 35–40 minutes, gently stirring halfway through.
- Add Fruit & Cool: Add the toasted coconut flakes, dried cranberries, and chopped apricots while the granola is still warm. Gently mix and let it cool completely without disturbing it.
- Serve: Once cooled and crisp, break the granola into clusters and serve your healthy homemade granola with yogurt, fresh fruit, smoothie bowls, or enjoy it on its own.
Notes
Storage and Make-Ahead Tips
- At room temperature: Store completely cooled granola in an airtight container in a cool, dry place for about 3–4 weeks.
- For meal prep: Make a batch ahead of time and divide it into airtight containers or jars for easy breakfasts and snacks.
- For the freezer: Freeze granola in a freezer-safe container for up to three months. Allow it to return to room temperature before serving.
- Keep it crunchy: Always cool the granola completely before storing it, and keep moisture away from the container.
- For serving: Add granola to yogurt, smoothie bowls, or fresh fruit just before eating to keep the texture crunchy.
- Prep Time: 15 mins
- Cook Time: 35-40 mins