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Home Zelfgemaakte granola met noten, zaden en honing

Breakfast Vegetarian Meal prep Healthy Crispy Quick

Buying good granola sounds easy, but making it yourself is so much tastier. You decide how much sugar goes in, which nuts you use and how crunchy the final result will be. This recipe is ready in half an hour and makes enough for a whole week of breakfasts. Serve with yoghurt, a splash of milk or straight from the jar.

Recipe

Homemade granola with nuts, seeds and honey

Homemade granola that sets you up for a whole week. Packed with nuts, seeds and a touch of honey, and ready on the table in minutes each morning.

Course	Breakfast
Kitchen	International
Servings	8 servings

Preparation time

Preparation time	10 min
Time in oven	30 min
Stiffen up min.	15 min
Total	55 min

Equipment

Oven
Baking sheet
Parchment paper
Large mixing bowl
Small saucepan
Spatula
Airtight storage jar

Ingredients

300 g large rolled oats
80 g mixed nuts (almonds, cashews, pecans), coarsely chopped
40 g pumpkin seeds
30 g sunflower seeds
2 tbsp sesame seeds
4 tbsp liquid honey
3 tbsp coconut oil
1 tsp ground cinnamon
pinch of salt
60 g dried cranberries or raisins

How do you make homemade granola with nuts, seeds and honey?

Preheat the oven to 160°C (fan-assisted).
In a large bowl, mix the rolled oats, chopped nuts, seeds, ground cinnamon and a pinch of salt well.
Warm the honey and coconut oil briefly in a small saucepan over low heat until everything is liquid. Stir and pour over the oat mixture.
Stir everything well so the oats and nuts are evenly coated.
Spread the mixture in an even thin layer over a baking sheet lined with parchment paper.
Bake for 25 to 30 minutes in the oven. Gently stir the granola halfway through for an even color.
Remove the baking sheet from the oven when the granola is golden brown. Let it cool completely on the sheet — that’s when it gets nice and crisp.
Stir in the dried cranberries or raisins once the granola has cooled. Store in an airtight jar or container.

Cooking mode Prevents your screen from going to sleep

Homemade granola will keep for up to two weeks in a well-sealed jar at room temperature. That way you’ll have a tasty breakfast ready every morning without any fuss. Feel free to swap the nuts and seeds for whatever you like — that’s the beauty of making it yourself.

A good baking sheet really makes a difference with this recipe. A heavy sheet conducts heat evenly, so your granola browns uniformly without burning at the edges. Taste as you go if you like — every oven is different. That way you learn your oven and get the best result every time.

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