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Crispy Mixed Nut and Seed Granola
Golden, crunchy, and packed with toasted clusters, this homemade granola easily beats anything from a box. You'll mix rolled oats with a hearty blend of nuts and seeds, then coat everything in maple syrup and olive oil for a rich, complex flavor. Candied orange peel and a splash of vanilla add a bright, sweet aroma to the mix. It relies on a simple ratio method, so you can scale the batch up or down using whatever measuring cup you have handy. Spoon it over cold yogurt or kefir for a satisfying morning meal.
Equipment
- Oven
- Baking sheet
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°C fan.
- 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. Coating the oats completely ensures they toast evenly and form crunchy clusters.
- 4Spread the mixture 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.
- 6Stir the mixed dried fruit into the warm granola, then let it cool completely on the tray before serving.
Notes
- Texture: Don't worry if the granola looks slightly wet when it first comes out of the oven. It'll dry and crisp up significantly as it cools.
- Scaling: The term 'cup' in this recipe represents ratios, meaning you can use any cup size to scale the batch up or down.
- Storage: Keep the completely cooled granola in an airtight glass jar at room temperature to maintain its crunch.
- Swap: If you aren't sure about the flavor of extra virgin olive oil, use a neutral oil like rapeseed or avocado oil instead.