Packed with nuts, seeds and coconut this really is the tastiest crunchy granola. It’s so easy and quick to make you’ll never buy store-bought again! Serve it with some creamy Greek yoghurt and berries and you have a delicious breakfast or snack!
I never miss breakfast, it’s one of my favourite meals. Whether its whole wheat banana muffins or potato farls I always make breakfast. But sometimes mornings are busy and we don’t always have time to make something substantial. Granola and yoghurt is my breakfast of choice for these busy mornings.
I’m not a fan of store-bought cereals, oats are about as exciting as it gets for me in the cereal aisle. To make up for it, I have been making granola for years. This homemade crunchy granola is the result of years of tweaking and for us, it really is the best granola. It’s properly crunchy, has perfectly formed clusters and is packed with flavour.
Why This Recipe Works
- Those flavours – cinnamon, coconut and maple combine to make this granola delicious.
- Perfect granola clusters – this granola has the best clusters! Perfectly formed for snacking on!
- Nuts and seeds – plenty of walnuts, almonds and pumpkin seeds bring all the healthy fats.
- Quick and easy family-friendly breakfast – the whole family will love this and all you have to do is serve it with yoghurt and berries, breakfast in a flash!
What You’ll Need To Make Crunchy Granola
- Oats – rolled oats, also called old fashioned oats or whole oats are best. Instant oats won’t work here. I use Irish oats.
- Nuts and seeds – walnuts, almonds and pumpkin seeds are my favourites in this granola, you can switch that up to suit your own tastes though.
- Fruit – sultanas or golden raisins and coconut shavings are great in this recipe, again go with what you like.
- Flavourings – I add cinnamon and vanilla extract to my granola, always go for extract and not essence when adding vanilla. I also add a little salt to balance the sweetness a little, I use sea salt.
- Sugar – maple syrup adds a lovely rich flavour to this granola. I also add some coconut sugar to add that extra coconut hit, this is optional though.
- Oil – to achieve the perfect granola you will need some form of fat. I prefer a light olive oil, coconut oil can be overpowering especially if you are adding coconut flakes and sugar.
How To Make Crunchy Granola From Scratch
- In a large bowl whisk together the oil, maple syrup, cinnamon, vanilla extract and coconut sugar.
- Add the oats, nuts, seeds coconut and salt to the bowl.
- Mix everything together until the oats are coated in the oil and maple syrup mixture.
- Tip the mixture onto a lined baking sheet, press down the granola with the back of a large spoon and bake for 10-15 minutes. Stir once, press down again then bake again for 10-15 minutes or unit the oats are a light golden brown. Leave to cool then stir in the sultanas.
Tips For Making The Best Crunchy Granola
- Mix it really well – To ensure the oats are really soaked in the liquid mixture stir and stir again. Once they are fully covered in the mixture they will crisp up perfectly in the oven.
- Line your baking tray – avoid any sticking to the tray and line your baking tray with parchment paper.
- The best oats for granola – I use jumbo rolled oats, whole or old fashioned oats work best. Instant oats or ready oats won’t work here.
- For perfect granola clusters – don’t over stir when cooking, just a quick stir will do. Also, leave the granola to cool completely in the baking tray. The granola is still cooking when you take it out of the oven, it will stick together more while cooling.
- Add the fruit at the end – Always add your fruit at the end, when the granola is cooled, roasted dried fruit isn’t the best.
- Switch it up – this is our favourite granola, but feel free to change it up. Hazelnuts, pistachios and pecans are also really good in here just keep to one cup of nuts. You can also add sunflower seeds again just keep this to half a cup. I sometimes add a little pinch of nutmeg which is lovely too.
- Don’t forget the salt – Salt brings all these lovely flavours together, so although I say this is optional it is highly recommended.
How To Serve Granola
For a quick breakfast, we love this with Greek yoghurt and fruit, mostly berries. You can also serve this with milk. To keep this vegan serve with your favourite plant milk. I’m not averse to dipping into that jar for a little handful to snack on, I’m sure I’m not the only one doing that either!
How long does homemade granola last? Once stored in an airtight container in a cool, dry cupboard your granola should keep for six months. Ours never lasts that long!
Is this granola vegan? Yes, it is. The only reason I haven’t titled this recipe vegan is that it is served with Greek yoghurt.
How do you I make granola gluten-free? Swap the oats for certified gluten-free oats, that’s it.
More Breakfast Inspiration
If you are in need of another quick breakfast then my Smashed Avocado on Toast might be right up your street. Have more time for a lazy breakfast? You might like my Sourdough French Toast or my Lemon Poppy Seed Pancakes. Both of which always go down a treat in my house.
Prefer something a little healthier? Try my Green Smoothie Bowls for something healthy and refreshing.
Have you made this Homemade Crunchy Granola Recipe? Rate it and leave me a comment below to let me know what you think!
Homemade Crunchy Granola
- 3 cups jumbo rolled oats (250g)
- 1/2 cup walnuts (50g)
- 1/2 cup almonds (60g)
- 1/2 cup pumpkin seeds (75g)
- 1/2 cup coconut flakes/shavings (30g)
- 1/2 cup sultanas/ golden raisins (60g)
- 1 level tsp coconut sugar optional
- 1 level tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup light olive oil
- 3/4 tsp sea salt
- Preheat the oven to 300F/150CLine a baking tray/sheet with parchment paper.
- Roughly chop the nuts.Add 1/2 a cup of maple syrup, 1/2 a cup of olive oil, 1 teaspoon each of vanilla extract, cinnamon and coconut sugar to a large mixing bowl.Whisk until everything is combined.
- Add 3 cups of oats into the bowl along with the chopped nuts, seeds, coconut flakes and salt and stir very well.
- Tip the contents of the bowl onto the lined baking tray. Spread it out evenly, it's ok for the tray to be crowded.Using the back of a large spoon or ladle press down the granola.Place the tray on the middle shelf of the oven and bake for 10 to 15 minutes. Halfway through cooking stir the granola briefly then press down the granola again. Return the tray to the oven and bake for a further 10 to 15 minutes or until the granola is a light golden colour and smells delicious.
- Leave to cool completely on the tray. Transfer to a large airtight jar.
- Oats - I use jumbo rolled oats to make this granola, any whole-wheat, old fashioned oats will work well.
- Oil - Light flavoured olive oil works best in my opinion, however coconut oil will work well too.
- Storing - Store in an airtight container in a cool and dry cupboard. The granola should then keep for up to six months.
- Nutritional Information - is approximate and is calculated using an online tool, it is a guide only. It is based on one serving and it does not include yoghurt and berries.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.