Granola is just one of those things I wish I’d started making years ago. It can be so expensive to buy and they are often laden with as much sugar and salt as regular cereals. I set about making my own after trying several recipes and I’m now sharing the result with you. Making your own granola means you can make it just how you like it, it’s fairly hard to go wrong! This recipe is super flexible, so if you don’t have any of the ingredients just stick with the same rough proportion of wet to dry ingredients and you can be sure to whip up your own exclusive batch of breakfast heaven. The most important thing to remember is not to break it up on the baking tray while cooking and to let it cool completely before smashing to pieces (I enjoy this bit). Granola is amazing with yoghurt, on top of oatmeal or just on its own! The perfect nutritious snack.
Chunky almond granola clusters
- 1 1/2 cup rolled oats
- 1 cup almonds
- 3/4 cup walnuts or pecans
- 1 cup dried fruit (I used cherries)
- 2 tbsp Organic Burst chia seeds (optional)
- 1/2 cup sunflower seeds
- 1/2 cup desiccated coconut
- 2 tsp cinnamon
- 1/2 cup maple syrup or agave
- Pinch of himalayan pink salt
- 1/4 cup coconut oil, melted
- 2 tsp vanilla extract
- 2 tsp Organic Burst maca powder (optional)
- Preheat oven to 140°C and line a baking sheet with greaseproof paper.
- Blend almonds in a food processor into a rough crumb, leave chunkier for a crunchier granola. Add the almonds and oats to a large mixing bowl.
- Briefly pulse walnuts /pecans, just to break them up a little. Add to the mixing bowl.
- Add all other ingredients to mixing bowl, stirring really well until everything is coated evenly.
- Press the mixture down into a large flat piece of granola (almost like a flapjack) and bake in the oven for 20 minutes. After 20 minutes, turn the granola around in the oven, don’t break it up (this is the key to clusters).
- Check again after 15 minutes and if it’s starting to brown around the edges, take it out. It should take no longer than another 20 minutes until it’s ready.
- Take out the oven and leave to cool completely before breaking into chunky clusters. Stores in an airtight jar for two weeks.
Hello lovely! This both looks and sounds so delicious! I could eat granola every day, it is just the perfect snack or brekkie 🙂 I’ve never thought of adding maca to granola – that’s something I have to try soon. So clever!! And the tip about letting it cool before breaking it — can’t believe I learned it only about a year ago!! I always wondered how to make the clusters. My kids eat the clusters like cookies 🙂 Hahah and I might eat them straight from a jar just like that too… Have a beautiful day xoxo