Home Recipes Crunchy Homemade Granola

Crunchy Homemade Granola

Jassy Davis
Cooking time
Serves32 people
Vegetarians Vegans
Crunchy Homemade Granola

Bake a batch of this crunchy granola and you'll have breakfast ready to go. Inspired by the flavours in carrot cake, it's made with jumbo porridge oats coated in a delicious mix of maple syrup, olive oil, cinnamon, ginger and caradmom. Baked until golden and crunchy. Tumbled with toasted nuts and seeds. As well as sweet dried fruit. It's a mouthwatering way to pack plenty of different plants into your diet.

Ingredients

  • 125ml maple syrup
  • 75ml extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 24 green cardamom pods
  • 500g jumbo porridge oats
  • 150g omega seed mix
  • 150g walnut halves
  • 75g whole almonds
  • 50g desiccated coconut
  • 250g sultanas
  • 150g dried figs
  • Fresh fruit & yogurt, to serve

Prep: 40 mins | Cook: 40 mins
Makes: 1.45kg

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Method

1. Preheat your oven to 170°C/Fan 150°C/Gas 3. Line 2 large baking trays with baking paper.
2. Pour the maple syrup and olive oil into a large mixing bowl. Add the vanilla extract, cinnamon and ginger. Crush the cardamom pods and shake out the black seeds. Grind them to a fine powder and tip that into the bowl. Add a pinch of salt and stir well to mix, then tip in the jumbo porridge oats and stir to coat them in the syrup.
3. Divide the oats between the 2 baking trays, spreading them out and flattening them down. Slide them into the oven and bake for 20 mins. Keep hold of the bowl.
4. While the oats bake, tip the seeds into the mixing bowl. Roughly chop the walnut halves and almonds. Add them to the bowl with the desiccated coconut. Stir to mix.
5. After 20 mins, take the oats out of the oven and stir them to break them up. Divide the nuts and seeds between the trays and stir well to mix. Flatten everything out again. Return to the oven and bake for 10 mins.
6. After 10 mins, take the trays out of the oven and stir to mix one last time. Flatten everything out and return to the oven for 10 mins. The granola should be a rich golden brown and very crunchy.
7. Scoop the baked granola into a clean bowl. Add the sultanas. Finely chop the dried figs and add them to the bowl. Stir well to mix, then transfer to a jar or tub. The granola will keep for up to 3 months. Serve it with yogurt or kefir and your favour fresh fruit. A portion is approximately 45g.
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