Sweet, Salty & Crunchy Granola

Matte Black Bowls
by Matte Black Bowls
1 Large Jar
30 min

Since discovering a few years ago how easy, quick and cheap it is to make your own granola, I have barley bought a box in the supermarket! The other great thing about homemade granola is that you can choose exactly what goes in to it, and adjust the sweetness to taste. This is a lovely simple recipe, which uses mostly seeds for texture and healthy fats alongside some chopped almonds and coconut flakes for a bit of texture. I decided to leave any dried fruits out of this recipe since granola often is a bit of a sweet kick by itself – another reason why the sprinkling of sea salt makes this so great! This is my go-to summer breakfast, sprinkled over a big bowl of fresh fruit and yoghurt

Sweet, Salty & Crunchy Granola
Recipe details
  • 1  Large Jar
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Ingredients
  • 320g [4 cups] Oats
  • 110g [1/2 cup] Honey
  • 4 TBSP Sunflower Oil
  • 100g [1/2 cup] Seeds (see tips)
  • 3 TBSP Chopped Almonds
  • 2 TBSP Coconut Flakes
  • 1 TSP Cinnamon
  • 1/4 TSP Salt 
Instructions
Preheat the oven to 150°C/300°F.
Measure out the oats into a medium mixing bowl, and add the honey, oil, salt & cinnamon. Pour in the seeds and almonds, then mix together well. You might want to use your hands to get into the mixture and make sure all the oats are well coated.
Pour the mixture out onto a large baking tray, and spread out to a thin layer. Pop into the oven for 5 minutes, before turning the tray 180 degrees to make sure it cooks evenly.
After this 10 minutes of cooking time, take the tray out of the oven and carefully turn the granola over and mix it around before returning the oven for another 10-15 minutes.
Watch the granola carefully for the end of the cooking time to make sure it does not burn, and remove it when it has turned golden and slightly crispy. The granola gets much crispier as it cools, so be careful to not over cook!
When removed from the oven, mix the coconut flakes in and leave to cool on the tray fully before transferring to a storage box or jar. It should keep fresh for a week or two at room temperature.
Tips
  • I used a mixed seed selection here since it packs a lot of different nutrients in, and I like the different sizes and textures. Feel free to use whatever you like - sunflower, flax, chia, poppy.
Matte Black Bowls
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Comments
  • Danna Danna on Jun 04, 2021

    I try to stay away from vegetable oils; would olive oil be okay here?
    • Matte Black Bowls Matte Black Bowls on Jun 04, 2021

      It would definitely work, if you were fine with the stronger taste that Olive oil has! Otherwise I would suggest melted coconut oil too!
  • Carol Carol on Jul 03, 2021

    What is this serving size?
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