This homemade granola is crunchy, nutty, and naturally sweet, the kind of breakfast prep that makes busy mornings feel easy. Rolled oats, mixed nuts, and seeds bake into golden clusters with coconut oil and a touch of syrup, ready to spoon over yogurt or enjoy by the handful. If you love make-ahead oat breakfasts, try Banana Apple Walnut Oat Cake or Turkey Ham Cheese Yogurt Buns.
Ingredients
- 250 g (2 3/4 cups) rolled oats
- 80 g (2/3 cup) mixed nuts
- 50 g (1/3 cup) flax seeds (or others)
- 5 tbsp coconut oil
- 5 tsp Jerusalem artichoke syrup
- Sweetener on top, to taste
- Cinnamon and cocoa, optional
Instructions
- Mix all ingredients very well and spread on a baking sheet.
- Bake at 180C (350F) for 30 minutes – but watch your own oven and check; stir the granola a couple of times during baking so everything toasts evenly.
- Cool completely before storing.
Tips
- Stir the granola during baking so the edges do not darken before the center is crisp.
- Let it cool completely on the baking sheet; it crisps up as it cools.
- Store in an airtight jar for up to two weeks. For more ideas for baking with oats, see Allrecipes.
Nutrition per 100 g: 494 kcal, protein 11.3 g, fat 32.6 g, carbs 42 g.