Nutty Granola Recipe

Few things for breakfast can be so satisfying for me as homemade granola. I love oats so much I tend to not buy it very often because I have little self control, but when I do have it at home I love to make granola. In fact granola is one thing that allows you to be creative and experiment and it is hard to go wrong.

In this recipe I use roasted pecan nuts, walnuts, almonds and sunflower seeds, but other times I have used desiccated coconut, dried cranberries and even candied apple. It’s all good! I also use raw coconut oil, mainly to give it a mild coconut flavour. I tend to shy away most times from using raw coconut oil for this very reason but I think it works very well with oats. If you don’t have any (and it can be quite pricey) sunflower oil works just as well. Also, agave nectar may not be in your pantry (although it is great to sweeten coffee), so you can use maple syrup or golden syrup. Use whatever you have, it is so easy to make and so rewarding.

Nutty Granola Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 150 g rolled oats
  • 3 tbsp coconut oil
  • 5½ tbsp agave syrup (maple syrup or golden syrup will also do)
  • 2 tbsp dark brown sugar
  • 30 g sultanas
  • 30 g pecan nuts
  • 30 g walnuts
  • 30g flaked almonds
  • 2 tbsp sunflower seeds
  • pinch of salt
  • 5 oz rolled oats
  • 3 tbsp coconut oil
  • 5½ tbsp agave syrup (maple syrup or golden syrup will also do)
  • 2 tbsp dark brown sugar
  • 1 oz sultanas
  • 1 oz pecan nuts
  • 1 oz walnuts
  • 1 oz flaked almonds
  • 2 tbsp sunflower seeds
  • pinch of salt

Instructions

  1. Preheat the oven to 150C (300F) fan. Line a baking tray with parchment paper and add the pecan nuts, walnuts, flaked almonds and sunflower seeds. Break up the pecans and walnuts with your hands so they are in small pieces.
  2. Roast the nuts for 5-7 minutes.
  3. In the meantime add the oats to a bowl with the sugar, the sultans and a pinch of salt.
  4. Melt the coconut oil in a small bowl in the microwave for about 30 seconds. If you don’t have coconut oil you can always use sunflower oil.
  5. Add the oil to the oats, and add the agave nectar and mix all the ingredients well.
  6. Remove the nuts from the oven and put the nuts with the parchment paper to one side to allow them  to cool.
  7. Line the same tray with more parchment paper and add the oat mix. Spread into one even layer.
  8. Bake for 20 minutes at 150C (300F).
  9. Remove from the oven and allow to cool. When the oats are at room temperature break up with your hands if necessary, it will be quite crunchy and add to a bowl.
  10. Add the nuts and mix well.

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