Easy Peasy Granola
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I used to buy granola in one of the local specialty shops that I just loved. It was perfectly crunchy, not too sweet, full of flavour and nuts and chocolate chips. It also cost an absurd amount per sachet, and said sachet was probably enough for 4-5 servings.
I therefore set out on a quest to make my own and was shocked to find out it’s actually a not too complicated process. What’s more, you can really customise it exactly as you would like, and I have given below a few options that I prefer.
The basic recipe remains the same and you can then make your own combos based on your preferences or whatever is available in your pantry.
Ingredients (makes about 6 cups)
3 cups rolled oats
1/2 cup chia seeds
1/2 cup quinoa puffs
1/2 cup nuts of choice
1/2 cup dried fruit
1/2 cup seeds
1/4 cup chocolate chips or chunks (optional)
1/2 cup extra virgin olive oil
1/2 cup maple syrup (the darker, the better)
pinch of salt
1 tsp vanilla extract
Here are a few of my favourite combos:
pistachio/dried apricot/pumpkin seed/white or dark chocolate chips
cashew/raisin/sunflower seed/dark chocolate chips
almonds/dried blueberries/white chocolate chips
pecan/pumpkin seed/dark chocolate chips
walnuts/dried cranberries/sunflower seeds
banana chips/hazelnuts/dark chocolate chips
The method couldn't be simpler:
Preheat your oven at 130 degrees Celsius, fan.
If using the airfryer (I love this one - affiliate link) preheat it at 160 degrees Celsius.
Start by mixing the olive oil, maple syrup, salt and vanilla in a very large bowl.
Add your dry ingredients except the dried fruit and chocolate chunks.
Mix well.
Spread the mixture on two baking sheets lined with parchment paper.
Bake for 15 minutes, mixing through the granola at the halfway mark. Should you like it a little more toasted (I do!) give it an extra few minutes but keep an eagle eye on it as it can burn reaaaally easily.
If you’re using the airfryer (affiliate link), preheat it briefly at 160 degrees Celsius. Air fry for 6-9 minutes keeping an eagle eye on it so that it doesn’t burn.
Let cool - if you like your granola clumpy, try to let it cool completely without touching it. This should create larger chunks.
When cool, add your dried fruit and chocolate chunks.
Transfer to containers with airtight lids. It will keep well for a month.
I will serve this more often than not with fresh fruit and yoghurt, but it goes well as a topping on all kinds of breakfast variations.
Let your imagination guide you and get creative with your granola! If you liked this recipe, make sure to let me know in the comments and subscribe for more recipes straight to your inbox!