Once you realise how easy homemade granola is, it’s hard to go back to store-bought. This coconut and maple version is crunchy, golden, and packed with nuts and seeds – the perfect way to start the day.
Ingredients (14 servings)
-
- 180 g rolled oats
- 160 g shredded coconut
- 90 g walnuts
- 90 g almonds
- 60 g sunflower seeds
- 100 g maple syrup
- 4 tbsp coconut oil (about 50 g), melted if solid
- Pinch of salt
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Prepare the mixture by roughly chopping the nuts, then add them to a large bowl with the remaining ingredients. Mix well until everything is evenly coated.
- Spread the mixture evenly onto the prepared tray, pressing it lightly into a single layer for more even browning.
- Bake for 20-30 minutes, stirring every 5 minutes to prevent burning and ensure even toasting of the granola. Bka eunitil golden and fragrant.
- Cool completely on the tray before breaking into clusters – this step is key for achieving a crunchy texture.
Store in an airtight container at room temperature and enjoy over yoghurt, smoothie bowls, or fresh fruit.
Tips & Variations
- Walnuts, almonds and sunflower seeds can be swapped for any nuts and seeds you have on hand.
- Add in dried fruit like apple slices or Goji berries after baking to add texture.
- Add spices like cinnamon or cardamom for a warmer flavour.
