Granola makes for a delicious start to the day. It’s a great way to pack in wholegrains, seeds and nuts for a healthy dose of fibre, protein and good fats. But store-bought granolas can be expensive. And they often pack a pretty hefty sugar and oil punch too. So making your own is a great way to adapt it to your tastes and make it just that little bit better for you.

This granola recipe has become a staple at our place. It’s quick and easy to make and lasts us a good couple of weeks. Even my non-porridge lovers happily eat the oats in this, so it’s good to have a speedy breakfast that the whole family is happy to eat. It’s a fantastic balanced meal served with yoghurt and fresh fruit, and it also makes a great topping for smoothie or acai bowls.

Almond & Maple Granola

Print Recipe

A quick and easy Granola recipe for a delicious start to the day. Pack in the wholegrains, seeds and nuts for a healthy dose of fibre, protein and good fats.

Course Breakfast

Cuisine prep to store

Keyword nuts, seeds, wholegrain

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 8 servings

Cost 12

Ingredients

• 3 cups rolled oats
• 1 cup raw almonds roughly chopped
• ½ cup pepitas
• ½ cup sunflower kernels
• 2-3 tbsp macadamia oil or coconut oil
• 2-3 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• ½ cup shredded or flaked coconut preservative free

Instructions

• Set oven to 160C. Line a large baking tray, or two smaller trays.
• Mix together oats, almonds, pepitas, and sunflower kernels. Pour over oil,maple syrup and vanilla. Mix to combine throughly, ensuring all dry ingredients are coated.
  3 cups rolled oats, 1 cup raw almonds, ½ cup pepitas, ½ cup sunflower kernels, 2-3 tbsp macadamia oil, 2-3 tbsp maple syrup, 1 tsp vanilla extract
• Bake in oven for approximately 30 minutes, tossing and mixing occasionally, until golden brown.
• Add coconut and cinnamon, stir to combine, and bake for a further 10 minutes.
  ½ cup shredded or flaked coconut, 2 tsp ground cinnamon

To serve:

• Spoon some natural or Greek yoghurt into a bowl, add a big scoop of granola and top with seasonal fresh fruit.

Notes

• You can easily swap the maple syrup for honey or coconut syrup if you prefer those flavours.
• Add different nuts or seeds if you like.
• You can also add some puffed grains to the finished granola to stretch it further. I like to add puffed quinoa to mine, but puffed rice, millet or buckwheat (or a combination) would also be a great addition.
• You can also add dried fruit to this granola, but it is best done after baking to avoid burning the fruit.

Enjoy!