I'm more of a sweet-n-salty breakfast girl, I know that some people find this weird, especially in the UK, but to me there isn't a better breakfast than a stack of blueberry pancakes with maple syrup, salted butter and bacon on the side, yum!
This granola recipe is subtlety on that note. The cinnamon, maple syrup and light brown sugar, add a sweet fragrance to it, almost like cinnamon buns fresh out of the oven. To balance this sweetness, I added a little bit of sea salt flakes and olive oil. The salt will enhance the flavour of the nuts and raisins and the olive oil will give it the perfect texture and crunch.
I hope you give this recipe a try. I promise you that going back to store bought granola will be really hard.
Here is what you need to make around 700 grams of granola:
- 300g / 3 cups rolled oats
- 70g / 1/2 cup walnuts, roughly chopped
- 70g / 1/2 cup + 2 tbsp flaked almonds
- 70g / 1/2 cup hazelnuts, halved
- 30g / 1/2 cup coconut flakes (also known as coconut chips)
- 30g / 1/3 cup sultanas (or your preferred dried fruit)
- 30g / 1/4 cup sesame seeds
- 40g / 1/4 cup light brown sugar
- 100ml / 1/2 cup olive oil
- 100ml / 1/3 cup maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt flakes
Preheat the oven to 150°C / 302°F. Line a large baking sheet with greased proof paper.
In a large bowl, mix all the ingredients together, please be thorough, and make sure everything is well combined and fully coated. Spread the granola in an even layer over the lined baking sheet and bake, stirring every 10 minutes with a fork, for about 40 to 50 minutes or until is evenly golden brown.
Let it cool completely on the baking sheet before transferring it into an airtight container. The granola will keep at room temperature for up to 3 weeks.