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Mixed Nut and Seed Granola
This homemade granola is packed with a diverse mix of rolled oats, nuts, seeds, and dried fruit. Candied orange peel and a hint of vanilla give the toasted clusters a bright, sweet aroma. The recipe uses a simple ratio method, meaning you can easily scale the batch up or down using any cup size you have on hand. Serve it over cold kefir or yogurt for a crunchy, fiber-rich breakfast. The maple syrup and olive oil bake into a perfectly golden, crispy texture that stores beautifully in a glass jar.
Ingredients
- 3 × cups whole rolled oats
- 1 × cup of mixed nuts (for example, 1 / 3 almonds, 1 / 3 pistachios, 1 / 3 pecans)
- 1 × cup of mixed seeds (for example, 1 / 3 sesame, 1 / 3 pumpkin, 1 / 3 sunflower) Teaspoon of cinnamon A couple of drops of vanilla essence (optional)
- ½ cup rapeseed or extra virgin olive oil (you cannot taste it, but go easy if you are not sure about the olive oil)
- ½ cup maple syrup or honey
- 1 × cup of mixed dried fruit (for example, 1 / 3 raisins, 1 / 3 cranberries, 1 / 3 candied orange peel)
Instructions
- 1Preheat the oven to 150 degrees Celsius on the fan setting.
- 2Combine the rolled oats, mixed nuts, mixed seeds, cinnamon, and vanilla essence in a large mixing bowl.
- 3Pour in the oil and maple syrup, stirring thoroughly to coat all the dry ingredients evenly.
- 4Spread the mixture out onto a baking tray in an even layer and bake for 15 minutes.
- 5Remove the tray from the oven, stir the granola, and return it to bake for another 5 minutes until golden and crispy.
- 6Stir the mixed dried fruit into the warm granola, let it cool completely on the tray, and transfer it to an airtight jar for storage.