Healthy Homemade Granola

5 from 3 votes

Making your own homemade granola is easier than you think! Enjoy it for healthy breakfast, as a snack or even dessert. It’s sweet, nutty and full of crunchy clusters – simply irresistible!

Course Breakfast, Dessert, Snack

Cuisine American, British, International

Keyword healthy granola, homemade granola

Prep Time 15

Cook Time 30

Total Time 45

Servings 45g (½ cup) servings

Calories 205kcal

Author Jo Allison

Equipment

Ingredients

300 g jumbo (old-fashioned) oats use certified gluten-free if required
150 g mixed nuts roughly chopped
35 g pumpkin seeds
35 g sunflower seeds
20 g desiccated (shredded) coconut
75 g raisins organic if possible
30 g cranberries organic if possible
30 g dried apricots organic if possible
200 g Medjool or other dates pitted
150 g Tahini paste
pinch of salt optional
60 ml freshly boiled water

Metric - US Customary

Instructions

Start with pitting Medjool dates and covering them with 60ml (¼ cup) of freshly boiled water. Let them sit in water for 5-10 minutes to soften.
In the meantime chop mixed nuts to your liking making them as fine or leaving as chunky as you want.
Using food processor, high-speed blender or even stick blender blend together soaked dates (including soaking water) and tahini until you get a smooth paste.
In a large bowl mix together jumbo oats, sunflower seeds, pumpkin seeds and chopped nuts.
Add desiccated coconut and a pinch of salt (if using) and mix them in.
Pour date and tahini paste over the oat and nut mixture and stir until well combined. You might need to get your hands dirty here as it might be easier than using a spoon.
Preheat the oven to 150C/300F/Gas Mark 2 and line large baking tray with baking paper.
Transfer the granola onto prepared baking tray and distribute it evenly.
Bake your granola in preheated oven for 30 minutes taking it out every 10 minutes to give it a mix with a spatula to ensure even bake.
Once 30 minutes is up take the baking tray out of the oven and onto cooling rack and let the granola cool for 20 minutes before adding dried fruits.
As you’re waiting for the granola to cool down, chop dried fruits you're using if needed. I keep raisins whole but chop apricots and cranberries.
Mix dried fruits with slightly cooled granola and leave it on the baking tray to cool completely. Don’t be tempted to put it in a jar when still warm as it will go soggy.
Once cold, transfer granola to glass jar or plastic container and store for up to 1 month.

Notes

Nutritional information is approximate, per serving and should be treated as a guideline only.
Store homemade granola in the airtight container at room temperature for up to 1 month.

Tips:

1. Use the best ingredients you can afford.

2. Make sure to use the baking tray that is big enough. If you want nice and crunchy granola you definitely don’t want to overcrowd the pan.

3. When you give your granola a stir every 10 minutes, make sure you don’t break it up too much to keep those lovely clusters intact.

4. Don’t be tempted to crank up the heat in your oven. Low and slow is the key to successful granola. Use oven thermometer if necessary.

5. Don’t worry if after recommended 30 minutes in the oven your granola still seem soft. It will harden into crispy clusters as it cools down.

6. Always add dried fruit after your granola has been baked to prevent it from burning.

7. Let the granola cool completely before storing or it will get soggy.

Nutrition