There’s nothing better than homemade granola that’s easy to make, packed with wholesome ingredients, and full of flavour. This recipe is perfect for anyone who wants a gut-friendly breakfast or snack that’s both nutritious and delicious. Made with rolled oats, nuts, seeds, shredded coconut, and dried fruit, it delivers a crunchy texture with big, chunky clusters — exactly what you want in a granola.
This homemade granola recipe is simple and quick to prepare, requiring just one bowl and a few minutes to mix before baking. It’s ideal for meal prep and keeps well, so you can enjoy a healthy start to your day all week long. Plus, with over nine different plant-based ingredients, it’s a fantastic way to add more fibre, protein, and healthy fats to your diet.
If you want a natural, no-refined-sugar breakfast or snack option, this granola ticks all the boxes. Follow along for the full recipe and tips on how to get those perfect crunchy clusters every time.
Ways To Enjoy My Perfect Granola
- Sprinkle over Greek yoghurt with some berries for a nourishing breakfast. This is my favourite way, it’s a great balance meal, with protein from the yoghurt and healthy fats from the granola!
- Enjoy it with milk as a cereal: it’s a much healthier and wholesome choice compared to store bought cereals and granola.
- Use it as a crunchy topping for smoothie bowls or overnight oats.
- It’s also perfect for snacking by the handful! This granola never last more than a few days in our house!
Tips
- Big Clusters Tip: For the chunkiest granola, press the mixture firmly into the tray before baking and avoid stirring while it bakes. Let it cool completely before breaking into clusters.
- Spread Evenly: Use a large baking tray and make sure to spread the mixture out well – this helps it bake evenly and prevents burning.
- Don’t Skip the Cool Down: It might be tempting to eat it warm, but letting it cool is key for crunchy clusters. Trust the process!
- Customise It: Add your favourite dried fruit once the granola has cooled — raisins, chopped dates, dried cranberries or apricots all work well.
- Make It Nut-Free: Swap nuts for extra seeds like sunflower, pumpkin, or chia to make it suitable for nut-free diets.
- Batch Prep Friendly: This recipe makes a large batch and stores beautifully — ideal for meal prep or gifting.
Swaps
Rolled oats: Use gluten-free oats if needed.
Almonds: Replace with walnuts, pecans or more hazelnuts.
Sunflower seeds: Try flaxseeds or chia seeds if preferred.
Pumpkin seeds: You can double up on sunflower seeds if you don’t have pumpkin.
Shredded coconut: Leave it out or swap with chopped dried fruit if you’re not a fan.
Hazelnuts: Swap for almonds, cashews, or omit if needed.
Peanut butter: Almond butter, cashew butter, or sunflower seed butter also work well.
Maple syrup: You can use agave or honey instead (note: honey is not vegan).
Extra virgin olive oil: Melted coconut oil or avocado oil are great alternatives.
Raisins: Swap for any dried fruit you love — chopped dates, sultanas, or dried figs.
Storage
Airtight container: Store in a sealed jar or container at room temperature for up to 1-2 weeks.
Freezer: Granola can also be frozen in portions — just let it come to room temperature before eating.
More Nibble Ideas
My Perfect Granola
Ingredients
Dry ingredients
- 300 g rolled oats
- 150 g almonds roughly chopped
- 50 g sunflower seeds
- 70 g Pumpkin seeds
- 40 g shredded coconut
- 60 g hazelnuts roughly chopped
- 1/2 tsp salt
- 1 tsp cinnamon
Wet ingredients
- 120 g peanut butter
- 100 ml maple syrup
- 60 g extra virgin olive oil
Extras
- 70 g raisins or your favourite dry fruit
Instructions
- Mix the wet ingredients into a small bowl.
- In a large bowl, add the dry ingredients and mix (leave the raisins out for now)
- Add the wet ingredients.
- Mix well until the dry ingredients are evenly coated with the sauce.
- Spread on a large baking tray and bake for 20 mins at 180C (static oven).
- Now the hard bit: WAIT! Until it cools down completely. When it’s cold you’ll be able to break down and get the most delicious and chunky clusters