Quick and easy to make, but oh so gorgeous, this Simple Nutty Homemade Granola is absolutely divine and will have you reaching for the jar again and again.
If you’ve never made homemade granola before then you must give this a go. I will eat shop bought granola, but it wouldn’t be my first choice. I find it far too hard and, often, more than a little boring. However, this homemade nutty granola is absolutely divine. It’s full of gorgeously moreish, cinnamony, maple toasted nuts, and I’d easily devour a good few bowls of it in one sitting. Dan and the girls like it just as much as me, and I have to be really careful not to get cross if they dig in too as it is SOOO good.
In the past I made this granola with oats as well as nuts and I’ve included instructions on how to do this in the recipe notes. I don’t have a favourite, both recipes are divine, but this nutty granola makes a really good breakfast option for people wanting to avoid grains.
You can use any nuts you wish to in this recipe. If you don’t like any of the nuts listed then just swap them for something else. A simple flaked almond and pecan granola would be just as gorgeous as this is. However, I don’t ever use peanuts in my granola as I find their flavour too overpowering. If you adore peanuts then chuck them in and give them a go – just expect them to be the dominant flavour. For the same reason I would not increase the amount of Brazil nuts I use.
The granola couldn’t be simpler to make. You simply pulse the nuts in the food processor a few times, toss with the flavourings, sweetener and oil and bake in the oven. You need to be around to toss it a few times and to add the coconut and raisins towards the end of the cooking time, but that’s it. You will be amazed, and slightly alarmed, at how quick it is to make something so gorgeous and moreish.
Homemade Nutty Granola
- 130 g (1 cup) cashews
- 130 g (1 cup) pecans
- 65 g (¾ cup) flaked almonds
- 30 g (¼ cup) macadamias
- 30 g (¼ cup) hazelnuts
- 30 g (¼ cup) Brazil nuts
- 30 g (¼ cup) seeds (sunflower, pumpkin etc)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons light olive oil or coconut oil (melted)
- 5 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 25 g (¼ cup) desiccated coconut
- 115 g (¾ cup) raisins
- Pre-heat the oven to 150°C (300F).
- Place everything from the cashews to the brazil nuts into a food processor and pulse seven or eight times until you have large and medium sized chunks of nuts with very few whole nuts remaining.
- Line a large baking sheet with baking parchment. Tip in the pulsed nuts, seeds, cinnamon, salt, oil, maple syrup or honey and vanilla extract. Toss together with your hands then place the baking sheet into the pre-heated oven.
- After 10 minutes, stir the granola and return to the oven for 10 more minutes.
- Now add the desiccated coconut to the granola and toss to combine. Return to the oven for a further ten minutes.
- Sprinkle over the raisins (do not toss) and return to the oven for a final five minutes.
- Remove the granola from the oven, leave to cool completely then store in an air tight container.
- If you want to add oats to your granola then feel free to remove up to 2 cups of any nuts and replace with the same volume of oats. The oats will not need whizzing in the food processor.
- Feel free to change up the nuts. Use just a few varieties if you only have those in or swap some of them for a different variety entirely. I tend not to use peanuts as I find their flavour dominating. I also find that the Brazil nuts stand out, so I would not choose to use more that ¼ cup of these.
- If the nuts seem to be browning too quickly, turn the oven down slightly. I’ve never had this problem, but ovens do vary and burnt nuts are not nice.
- If you want clusters in your granola then be sure to leave it to cool completely before stirring it.