My Favourite Homemade Granola
One of the recipes I make most often at home is this homemade granola. Anyone who knows me knows that I love all things oats, whether it's a bowl of porridge, simple muesli, or crunchy granola.
I often start my day with it because it's satisfying, versatile, and easy to prepare in advance. Served with yoghurt and berries, sprinkled over a smoothie bowl, or simply enjoyed as a snack, it's one of those staples I come back to again and again.
What I love most about making granola at home is that you have complete control over what goes into it. Many shop-bought varieties can be surprisingly high in sugar, whereas homemade granola allows you to focus on wholesome ingredients and adjust the sweetness to your own taste.
Freshly baked granola is also hard to beat. The aroma alone makes the effort worthwhile.
A few notes on The Ingredients
Oats
Oats form the foundation of this recipe. I prefer traditional rolled oats as they hold their shape well during baking and provide a heartier texture. If you're following a gluten-free diet, simply choose certified gluten-free oats.
Puffed Buckwheat
This has become one of my favourite discoveries in recent years. Despite its name, buckwheat is naturally gluten-free and adds a light, crisp texture to granola, alongside a subtle nutty flavour.
Nuts & Seeds
For this batch, I used a combination of almonds, pecans, pumpkin seeds and sunflower seeds, but there is plenty of room to experiment. One of the things I enjoy most about homemade granola is that no two batches ever need to be exactly the same.
Natural Sweeteners
I like using a combination of maple syrup and a little raw honey. Together, they provide just enough sweetness without overwhelming the other ingredients.
Salt & Spices
Never underestimate the importance of a pinch of salt. It helps bring all the flavours together and balances the sweetness beautifully. Cinnamon is my usual choice, although ginger, nutmeg or mixed spice work equally well.
Homemade Granola
Ingredients
1½ cups rolled oats
½ cup puffed buckwheat
¾ cup mixed raw nuts (I used almonds, pecans and cashews)
½ cup mixed seeds (I used pumpkin and sunflower seeds)
1 tbsp coconut sugar
½ tsp ground cinnamon
3 tbsp melted coconut oil
4 tbsp maple syrup
1 tbsp raw honey
1 tsp vanilla extract
Pinch of sea salt
¼ cup raisins
½ cup unsweetened coconut flakes
Method
Preheat the oven to 160°C and line a baking tray with parchment paper.
In a large bowl, combine the oats, puffed buckwheat, nuts, seeds, coconut sugar, cinnamon and salt.
In a separate bowl, whisk together the melted coconut oil, maple syrup, honey and vanilla extract.
Pour the wet ingredients over the dry ingredients and mix well until everything is evenly coated.
Spread the mixture evenly onto the prepared baking tray and gently press it down into a compact layer.
Bake for 15 minutes, then rotate the tray and bake for a further 10 minutes.
Add the raisins and coconut flakes, then return to the oven for another 5 minutes, or until lightly golden.
Remove from the oven and allow the granola to cool completely on the tray. Resist the temptation to stir it too much; this is what helps create those lovely crunchy clusters.
Once cooled, store in an airtight container.
My Notes
My favourite way to enjoy this granola is with Greek yoghurt, fresh berries and a sprinkle of extra seeds.
It also works beautifully with almond milk or as a topping for a smoothie bowl.
Store in an airtight container for up to one month.
For longer storage, freeze and simply bring to room temperature before serving.
One of the things I love most about homemade granola is how adaptable it is. Once you've mastered the base recipe, feel free to experiment with different nuts, seeds, spices and mix-ins to make it your own.
If you give it a try, I'd love to hear how it turns out.
With love,
Monique
