This granola is the base for almost every breakfast I eat during the week throughout the year (weekend breakfasts are usually a more indulgent affair!). Of course in the winter I love porridge, but in-between getting ready for work, feeding the pets and then preparing my own breakfast, time is limited and I refuse to make porridge in the microwave (nothing compares to the slow and methodical stirring on a stove top). If you like granola as much as I do, but you are growing tired of shop bought varieties, try making this quick and easy recipe and I am certain you will never buy another from the supermarket again!
This is a very customisable base recipe that can be easily modified according to taste and seasons. This is the typical one that I eat during the spring and summer to let the fresh berries shine. In the autumn and winter I often add cinnamon, ginger, dried apple, cranberries, vanilla extract and swap the almonds for pecans, honey for maple syrup etc. Feel free to swap or add anything, just add dried fruit once the tray has been removed from the oven, otherwise they tend to become bitter and puffy from the heat.
Almond and Mixed Seed Granola
Recipe yields approximately 560g/6 Cups
200g/2 cups Jumbo rolled oats
100g/1 cup Flaked Almonds
150g/1 cup Mixed Seeds (I like a mixture of Sunflower, Pumpkin, Linseed and Sesame)
50ml/1/4 cup Vegetable Oil
85ml/1/4 cup Runny Honey
Preheat oven to:
Conventional oven – Preheat to 180°C/350°F/Gas Mark 4
Fan oven – Preheat to 160°C/320°F/Gas Mark 3
Line baking sheet/sheet pan with Silpat or baking parchment
· In a large bowl whisk together the oil and honey until combined
· Add the oats, seeds and nuts and mix until all ingredients are thoroughly coated and combined
· Spread the mixture onto the baking sheet
· Add the oats, seeds and nuts and mix until all ingredients are thoroughly coated and combined
· Spread the mixture onto the baking sheet
· Bake for 22-25 minutes until lightly golden, stirring halfway through to ensure even baking
· Store granola in an airtight container to remain crisp and crunchy for weeks
· Store granola in an airtight container to remain crisp and crunchy for weeks
My favourite weekday breakfast is to serve the granola with plain Greek yogurt and fresh summer berries.
Enjoy!
It looks fantastic!!! I'm going to try it Morwenna!! Thank you for sharing!! And, I can make it GF, too!!
Thank you ever so much Joann! It's a very simple recipe, but it is quite tasty 🙂 I am so pleased that is GF and you can make it too, I hope you enjoy it xo
Hi Morwenna! Your blog is one of the very few that I have been avidly reading for several years, but I haven't thought to leave a comment until now. I wanted to let you know that I tried your recipe and it was AMAZING!!! I had been trying to figure out what to do with the seeds from my Halloween jack-o'-lantern; and that's when your recipe magically appeared. I shelled and lightly toasted the seeds and then added almonds, dried apples, raisins, vanilla extract, a couple dashes of ginger, and a rather generous amount of cinnamon to the mix. It turned out so beautifully that I decided to give some to my very picky grandfather. He loved it and ate the entire amount I had given him (which was quite a bit) in two servings, which is surprising given the fact that he eats like a small bird. Anyway, I wanted to let you know that your recipe was a huge success! Your friend from Tulsa, Oklahoma, U.S.A,
Danielle
Oh, Danielle, you have just made my day, actually my week!
Thank you so much for your wonderful comment and feedback, I am so pleased that you like reading along and the recipe was a success!
I am over the moon with joy that both you and your grandfather liked it! By the way, you are absolutely adorable for making food for your grandfather 🙂
Thank you, Danielle for bringing a huge smile to my face!
Best wishes 🙂