Breakfast is my favourite meal of the day, so I relish any time I get to try and test new recipes. Today’s homemade granola recipe is both simple and versatile. You can add your own take to it by adding nuts, white chocolate, berries, fruit etc.
2 tbsp of sunflower oil
3 tbsp of clear honey
2 tbsp of chia seeds
100ml of maple syrup
2 tbsp of a milled mix (I like the flaxseed, sunflower & pumpkin seed mix)
1tsp of vanilla extract
300g of rolled oats
A pinch of Himalayan Sea Salt
Start by heating the oven to 150°C, fan 130°C.
Add the sunflower oil, milled mix, maple syrup, vanilla and honey into a big bowl. Tip the oats on top with a pinch of himalayan sea salt and mix it all together so everything is evenly coated. The bowl should look something like this:
Pour the granola into a tray and evenly distribute it. Pop it in the oven and bake for 20 minutes. After 20 minutes, it’s time to add your extras (apart from if you’re adding chocolate – you can add this in, in small chunks, afterwards). Sprinkle your extras over the mixture. I’ve used 2tbsp as a guide, but add as little or as much as you want. At this point, your granola should look something like this:
As you can see, it should have started to bind together, but it still needs an extra 15 minutes in the oven to fully bind.
After 15 minutes is up, take it out and let it cool. This cooling time is important as it’ll bind together even more and crisp a little, too.
Keep the granola in an air tight container and consume within one month.