Go Back

Easy Homemade Granola

Alexandra Wong
A chewy, sticky, crunchy - and super delicious granola that you can easily customise
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine Western

Equipment

  • Oven, mixing bowl, spoon

Ingredients
  

  • 5 tbsp rolled oats
  • 2 tbsp olive oil
  • 1.5 tbsp liquid sweetener (honey, golden syrup or agave works)
  • 1.5 tbsp brown or white sugar
  • 25 almonds, chopped
  • 2 tbsp pumpkin seeds
  • 2 tbsp coconut flakes
  • Pinch of salt
  • Pinch of cinnamon powder

Instructions
 

  • Preheat oven at 160 C.
  • Mix all ingredients in a bowl. Make sure the dry ingredients are thoroughly coated with honey and oil. It should be sticky, not wet, to the touch.
  • Line a baking tray with aluminium foil. Rub oil over foil to minimise sticking so that it’s easier to remove the granola later. Spread out the oat mixture on the foil.
  • Pop tray into oven and bake for 15-20  minutes until golden. Every oven is different, so do check periodically to make sure your granola doesn’t burn. Mine takes about 18 min to achieve my desired doneness.
  • Remove baking tray and let cool until granola hardens. This may take about 20- 30 minutes. Break into pieces using your hands – they can be as big or small as you prefer - and store in an airtight jar.

Notes

  1. Some granola recipes only use sugar. I’ve experimented using  i) only sugar ii) a combination of sugar and liquid sweetener (honey, agave nectar or golden syrup). I find that ii) works best as the liquid sweetener helps to bind the ingredients together to give granola its chewy caramelized sticky effect.
  2. If you want to add fruits, do it AFTER the granola is cooked. Dried fruits like cranberries, raisins, etc cook more quickly than some types of oats, and you may end up with burnt fruits (which don’t taste nice at all).
  3. Adjust sugar and honey amounts to your personal preference. More sugar, more yummy caramelization but also more calories!
  4. For the liquid sweetener, if you use golden syrup, take note that it is sweeter than honey/agave, so reduce the sugar amount accordingly.
  5. I find that food processors/pestle and mortar makes the almonds powdery and less uniform in size, so I handchop them instead. You can vary your granola by using other kinds of nuts and seeds. I find a ratio of 1 part oats to 1 part combined nuts + seeds works best
Keyword granola