Breakfast,  Easy,  Egg free,  Great for kids,  Healthy,  Refined sugar free

Healthy homemade granola

A bowl full of homemade granola on a striped tablecloth.
I know what I want for breakfast this morning!

I love this granola. It’s crunchy, full of nuts, seeds, oats, puffed rice, dried fruit and sweetened just so. It’s perfect with almond milk and some fresh berries on top. It keeps you feeling full for a long time, and it’s good for you.

I make this lovely granola over and over again and it’s become somewhat of a ritual in my Friday night or weekend routine. I don’t mind. Putting this together is easy and relaxing. And you feel all virtuous making it (and subsequently eating it) because all the ingredients are good for you. And they’re filling but not too heavy (so you don’t feel bloated or uncomfortable for the rest of your day).

No refined sugar included

There is also no refined sugar added. The granola is sweetened with dried fruit and a mixture of honey and maple syrup.

Are you a little conservative and like to stick to the same foods in the morning but do you also get a little bored of the same old, same old from time to time? It’s hard to have your granola and eat it too, I know. Well, try this and once you’ve made it according to the recipe, you can play around with it.

Wait, so this recipe can be adapted?

Oh, sure. It’s really versatile and can be changed based on what you have in your pantry – add a little more nuts or seeds or omit something if you’ve run out. I think as long as you keep the basics in (oats, puffed rice, almond flakes and the dried fruit and cover with the mixture of butter, honey, vanilla and maple syrup, you’ll be right (famous last words).

Depending on your ratios between the dry mixture and the sweet sticky sauce, you may even be able to press it into the tin before toasting in the oven, let cool to room temperature, then chill in the fridge and cut into bars. Voila, healthy granola bars! As the recipe is, though, they won’t stick together as bars (there isn’t enough sticky sauce).

A bowl full of homemade granola on a striped tablecloth.
Hello, beautiful.

How about a little modification?

No problem. You can make this “standard” version or the healthy chocolatey version with a bit of extra maple syrup and cacao powder. They are both lovely and will give you a bit of variety if you are worried about getting stuck in a breakfast rut. Click here for details.

A bowl full of homemade granola on a striped tablecloth.
The lighter (standard) and darker (chocolate) versions side by side.

Ingredients

Dry mix

Get yourself a great big mixing bowl and chuck all of these ingredients in. I like to put my bowl on top of my scales at the beginning at least, as there is some weighing to do. Once you’ve added the dried fruit, measuring cups will be sufficient (at least until you get to the sticky sweet sauce).

  • 130 g rolled oats (not instant)
  • 50 g puffed rice or puffed quinoa (I use puffed brown rice)
  • 100 g almond flakes
  • 60 g craisins
  • 60 g other dried chopped fruit, like dates, dried (unsulphured) apricots, dried apples etc. (If you would like to use a shortcut like me, see if you can find Angas Park fruit medley – which are already pre-chopped for you; I say, save time where you can)
  • 1/2 to 1 cup shredded unsweetened coconut (depends on how much you like coconut)
  • 1 cup of either a mixture of sunflower seeds and pumpkin seeds, or 150 g of a pre-prepared seeds mix – like this natural nibble mix (seeds, combined with sultanas or raisins)
  • 2 cups nuts (I like macadamias, pecans, walnuts and cashews but feel free to change or substitute) – I usually put these in a bag, squish out all the air before sealing and whack them a fair few times with a wooden mallet or a rolling pin. It’s pretty fun and also you will get some nut pieces, a bit of nut meal and some whole or nearly whole nuts. It’s good to have a mixture of sizes.
  • a generous sprinkle of ground cinnamon

Sweet sticky sauce

This is the lovely sticky sauce which binds all the dry ingredients together. I usually start with melting the butter as I find that the warmth of the butter helps the rest of the ingredients mix together well.

  • 50 g chopped butter, melted in microwave (I start with 1 minute at about 50% power, then keep adding 20 seconds more at a time at 40%-50% power, until I get melted butter without it bubbling up and spraying everywhere)
  • squeeze of vanilla paste, or dash of vanilla essence
  • 50 g honey
  • 40 g maple syrup
A bowl full of homemade granola on a striped tablecloth.
Bring those weekend breakfast feels into your weekdays.

Method

  1. Pre-heat your oven to 150C.
  2. Line a large deep baking tray (like a roasting tray, rather than a cookie sheet) with baking paper. You don’t need to grease underneath but if you do, the baking paper will stick better.
  3. Mix all the dry ingredients together in a large bowl (and I really mean large. It makes a fairly big batch which should last you for a week or more, so get the biggest one you have, you don’t want bits of puffed rice and rolled oats flying everywhere when you’re mixing. Trust me).
  4. Mix all the sticky sweet sauce ingredients in a measuring jug or a smallish bowl. The warm melted butter should help the honey and maple syrup mix together easier.
  5. Pour the sticky sweet sauce mixture into the dry ingredients and mix thoroughly. (This is the flying ingredients phase. Go on, put a little elbow grease into it.)
  6. It will seem like there isn’t enough sauce to dress the amount of dry mix you have. But just keep mixing, it will be enough. The granola isn’t supposed to be terribly sweet, the sticky sauce is there more to provide a hint of flavour and to give you some of those lovely crunchy clusters we all like to find in our breakfast bowl. You’ll just want all the dry ingredients looking a little wet.
  7. Once you’ve mixed all the ingredients well together, pour the whole lot into the baking tray and toast in the oven at 150C for about 20-25 minutes. The smell coming out of your oven will be amazing.
  8. After 20-25 minutes, pull the tray out of the oven and let the mixture cool.
  9. Once cool, break up with your fork a little if you wish and store in a cereal box with lid. I keep mine in a cupboard, no need to refrigerate and it keeps well for a week or two.
  10. Serve with your favourite almond or other milk, yoghurt and fruit. Delicious!
  11. Enjoy!
A bowl full of homemade granola on a striped tablecloth.
Print Recipe
5 from 1 vote

Healthy homemade granola

Author: Katerina | Once a Foodie

Ingredients

Dry mix

  • 130 g rolled oats (not instant)
  • 50 g puffed rice or puffed quinoa (I use puffed brown rice)
  • 100 g almond flakes
  • 60 g craisins
  • 60 g other dried chopped fruit, like dates, dried (unsulphured) apricots, dried apples etc.  (If you would like to use a shortcut like me, see if you can find Angas Park fruit medley – which are already pre-chopped for you; I say, save time where you can)
  • 1/2 to 1 cup shredded unsweetened coconut (depends on how much you like coconut)
  • 1 cup either a mixture of sunflower seeds and pumpkin seeds, or 150 g of a pre-prepared seeds mix – like this natural nibble mix (seeds, combined with sultanas or raisins)
  • 2 cups nuts (I like macadamias, pecans, walnuts and cashews but feel free to change or substitute) I usually put these in a bag, squish out all the air before sealing and whack them a fair few times with a wooden mallet or a rolling pin. It’s pretty fun and also you will get some nut pieces, a bit of nut meal and some whole or nearly whole nuts. It’s good to have a mixture of sizes
  • a generous sprinkle of ground cinnamon

Sweet sticky sauce

  • 50 g chopped butter, melted in microwave  (I start with 1 minute at about 50% power, then keep adding 20 seconds more at a time at 40%-50% power, until I get melted butter without it bubbling up and spraying everywhere)
  • squeeze of vanilla paste, or dash of vanilla essence
  • 50 g honey
  • 40 g maple syrup

Instructions

  • Pre-heat your oven to 150C.
  • Line a large deep baking tray (like a roasting tray, rather than a cookie sheet) with baking paper. You don’t need to grease underneath but if you do, the baking paper will stick better.
  • Mix all the dry ingredients together in a large bowl (and I really mean large. It makes a fairly big batch which should last you for a week or more, so get the biggest one you have, you don’t want bits of puffed rice and rolled oats flying everywhere when you’re mixing. Trust me).
  • Mix all the sticky sweet sauce ingredients in a measuring jug or a smallish bowl. The warm melted butter should help the honey and maple syrup mix together easier.
  • Pour the sticky sweet sauce mixture into the dry ingredients and mix thoroughly. (This is the flying ingredients phase. Go on, put a little elbow grease into it.)
  • It will seem like there isn’t enough sauce to dress the amount of dry mix you have. But just keep mixing, it will be enough. The granola isn’t supposed to be terribly sweet, the sticky sauce is there more to provide a hint of flavour and to give you some of those lovely crunchy clusters we all like to find in our breakfast bowl. You’ll just want all the dry ingredients looking a little wet.
  • Once you’ve mixed all the ingredients well together, pour the whole lot into the baking tray and toast in the oven at 150C for about 20-25 minutes. The smell coming out of your oven will be amazing.
  • After 20-25 minutes, pull the tray out of the oven and let the mixture cool.
  • Once cool, break up with your fork a little if you wish and store in a cereal box with lid. I keep mine in a cupboard, no need to refrigerate and it keeps well for a week or two.
  • Serve with your favourite almond or other milk, yoghurt and fruit. Delicious!
  • Enjoy!

Notes

You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.

2 Comments

  • Taramunda


    I really love this recipe. I am a porridge fan and some days I want something more crunchy 🙂 i love that there is a potential for customisation!

    More breakfast recipes please! <3

    • Katerina

      Thank you! It’s totally customisable so go with whatever flavours you love bright and early in the morning! Thanks for your comment ♥️

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