Crunchy Granola

Crunchy Granola

Oats are my favourite. In fact, I frequently search for oat recipes on Pinterest. One of those is Granola, or better say crunchy granola.

After trying some recipes at last I tried to make one of my own, I mean not following the recipes I found on the internet, after all it is not a rocket science ☺

To some people it may seem exchausting, but trust me, it is worth the effort; Firstly because you choose the ingredients to use in it and secondly I think it is more affordable to make it at home instead of buying it.

Serves 10-12 portions

Cooking time: 30 min


  • 1 1/2  cups rolled oats
  • 1/3 cup shredded coconut
  • 3 tbsp raisins (in this recipe I used sundried plums)
  • 1/4 cup walnuts or hazelnuts or almonds or all of them
  • 3 tbsp flax seeds
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground ginger
  • 3 tsp brown sugar
  • 2 tsp honey
  • 1 tbsp water
  1. Preheat the oven to 280°C.
  2. Line a baking tray with parchment paper and add the oats & nuts. Mix well and roast them in the oven for about 20 minutes, but stirring after each 5 minutes (to prevent burning and also to ensure a uniform baking). After the 10 minutes, add the coconut and stir before returning the tray in the oven.
  3. While the oat mixture is baking, start making the syrup, adding the water, honey and sugar to a small pot and simmer in low heat stirring constantly with a woooden spoon or spatula until thick (about 5 to 6 minutes)
  4. When the granola has reached a nice golden brown colour, remove it from the oven, add the spices, flax seeds, the raisins and mix to combine. Pour the syrup on top of it and mix with a spatula to coat all the granola and dried fruits. Spread the mixture to an even layer with 2cm of thicknes and return the tray in the oven for an additional 5 minutes.
  5. Remove the tray from the oven and let it cool completely. Break the granola with your hands in bite sizes and store it in a airtight container for about a month.

I would suggest to store it in the fridge because I have noticed that the oils released from the nuts tend to become bitter when storing on the counter.



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