Granola from Scratch — Better Than Any Box
“I stopped buying granola when I worked out how cheap and easy it is to make at home. And honestly? It’s so much better. You control the sweetness, the crunchiness, the clusters. I make a big batch every two weeks and store it in a jar. It keeps for a month.”
What You’ll Need
- 3 cups rolled oats
- 1 cup mixed nuts (almonds, cashews, pecans — whatever you like)
- ½ cup seeds (pumpkin, sunflower, sesame)
- ½ cup desiccated coconut
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ½ tsp salt
- ½ cup dried fruit (raisins, cranberries, chopped apricots) — added after baking
Let’s Cook — Step by Step
- Step 1 — Preheat oven to 160°C. Line a large baking tray with parchment.
- Step 2 — In a big bowl, mix oats, nuts, seeds, and coconut.
- Step 3 — Combine honey, melted coconut oil, cinnamon, vanilla, and salt. Pour over the dry mixture.
- Step 4 — Stir well until everything is coated.
- Step 5 — Spread evenly across the baking tray. The thinner the layer, the crispier the result.
- Step 6 — Bake for 30–35 minutes, stirring once at the halfway point.
- Step 7 — Here’s the cluster secret: after the last stir, press the granola down firmly with the back of a spatula. Then don’t touch it until completely cool.
- Step 8 — Once cool, break it into clusters and stir in the dried fruit. Store in an airtight jar.
Kitchen Tip: Don’t stir it after the final press — let it cool undisturbed and you’ll get big satisfying clusters.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
