Homemade Crunchy Granola
1 hour
serves 12
serves 12
Deep-golden clusters of oats, almonds, and seeds sweetened with maple and apple juice. Perfect with yogurt, fruit, or straight from the jar.
Very Easy
Ingredients
4 cups rolled oats
1 cup natural almonds
1 cup sunflower seeds
1 cup pumpkin seeds
Small pinch of salt
1 cup apple juice
½ cup maple syrup
1 teaspoon vanilla paste (or a generous splash)
⅓ cup olive oil
Cinnamon, to taste (or cinnamon sugar, if preferred)
4 cups rolled oats
1 cup natural almonds
1 cup sunflower seeds
1 cup pumpkin seeds
Small pinch of salt
1 cup apple juice
½ cup maple syrup
1 teaspoon vanilla paste (or a generous splash)
⅓ cup olive oil
Cinnamon, to taste (or cinnamon sugar, if preferred)
Method
Preheat your oven to 180°C / 350°F.
In a very large bowl, combine the oats, almonds, sunflower seeds, pumpkin seeds and salt.
Pour in the apple juice, maple syrup and vanilla paste. Give everything a quick stir, then add the olive oil and cinnamon. Mix really well so everything is evenly coated.
Spread the mixture onto a large tray lined with baking paper, or divide between two trays depending on the size of your oven. Aim for a layer roughly 2 cm thick (about ¾ inch).
Bake for 30–35 minutes, checking regularly because the outer edges will colour more quickly. Give it a gentle stir once or twice during cooking for even browning. If you are using two trays swap them in the oven halfway through. You may need a slightly longer baking time for one of the trays, depending if your oven has even heat or not.
Remove from the oven, stir well again, spread back out and return to the oven for another 10–15 minutes. Keep a close eye on it (you want it super crunchy, not burnt). Your oven might do the job faster than mine.
The granola is ready when it reaches a deep golden colour.
Remove from the oven and, if you like, dust with extra cinnamon while still warm. If you like, add chopped dried fruit now.
Allow to cool completely before transferring to clean airtight containers.
Preheat your oven to 180°C / 350°F.
In a very large bowl, combine the oats, almonds, sunflower seeds, pumpkin seeds and salt.
Pour in the apple juice, maple syrup and vanilla paste. Give everything a quick stir, then add the olive oil and cinnamon. Mix really well so everything is evenly coated.
Spread the mixture onto a large tray lined with baking paper, or divide between two trays depending on the size of your oven. Aim for a layer roughly 2 cm thick (about ¾ inch).
Bake for 30–35 minutes, checking regularly because the outer edges will colour more quickly. Give it a gentle stir once or twice during cooking for even browning. If you are using two trays swap them in the oven halfway through. You may need a slightly longer baking time for one of the trays, depending if your oven has even heat or not.
Remove from the oven, stir well again, spread back out and return to the oven for another 10–15 minutes. Keep a close eye on it (you want it super crunchy, not burnt). Your oven might do the job faster than mine.
The granola is ready when it reaches a deep golden colour.
Remove from the oven and, if you like, dust with extra cinnamon while still warm. If you like, add chopped dried fruit now.
Allow to cool completely before transferring to clean airtight containers.