It’s no secret that I am a huge granola lover. If I don’t have granola around (usually a few different batches), I kind of get the feeling that something is missing. I picked up this weird habit after excessively test-baking granola for my food column for the Viennese daily I am working for.
It simply is soooo convenient to have a ready-to-eat snack within reach to satisfy cravings. Usually, those cravings emerge when shooting food pictures and when I am not allowed to touch the food in front of my lens. Cause you know, a half-eaten sandwich might not appear that appealing to my dear readers. Well, at least not always.
Despite being a quick emergency snack, I love to eat granola on top of plain whole milk yogurt drizzled with maple syrup. If you have not tried this so far, please, go ahead and taste it. It’s dreamy.
The recipe below is one of my go-to granola recipes. It’s fuss free, as well as low in sugar and oil. You can adapt it in any way you like, just make sure to keep the oats to nuts/seeds ratio about the same. I use 2 3/4 cups rolled oats to 1 cup of seeds/nuts. This granola shows hardly any clusters – if you want those, you will need to increase the amount of honey and oil.
PS: By the way, this granola was the first thing that I made in the new oven after our move to Vienna recently. If you are looking for a super nutty granola, I might be able to help you as well. I posted a recipe on the blog a while back.
This is the recipe for my go-to granola. It’s fuss free, as well as low in sugar and oil. You can adapt it in any way you like, just make sure to keep the oats to nuts/seeds ratio about the same. I use 2 3/4 cups rolled oats to 1 cup of seeds/nuts. This granola shows hardly any clusters – if you want those, you will need to increase the amount of honey and oil. But I can tell you, it’s delicious as is.
2 3/4 cups (300 g) rolled oats
1/3 cup (55 g) unsalted pumpkin seeds (preferably raw but roasted work too)
1/3 cup (45 g) unsalted sunflower seeds (raw or roasted)
1/3 cup (50 g) unsalted almonds with skin (raw or roasted), roughly chopped
1/4 teaspoon fine salt
1/4 teaspoon cinnamon (optional)
1 loosely packed cup (40 g) unsweetened coconut flakes
3 tablespoons (45 ml) oil
2 tablespoons (30 ml) honey or maple syrup
1/2 cup (60 g) dried cranberries
Preheat the oven to 350°F (170°C).
In a big bowl, mix oats, pumpkin seeds, sunflower seeds, almonds, salt, and cinnamon.
In a small bowl, whisk together oil and honey until combined. Pour it over the dry ingredients and mix well.
Distribute the granola evenly on a baking sheet (I usually use a 10x15inch or 25x33cm jelly roll pan). Bake for about 15-20 minutes, turning the granola after 10 and 15 minutes. The more often you turn it, the more even it will bake. Always have a look at the edges since those brown first. When the granola is almost finished baking, add the coconut flakes on top and continue baking (the flakes will only need 4-5 minutes).
When the granola turns golden, take it out of the oven and stir one more time to evenly distribute the coconut flakes. Sprinkle the cranberries and press the granola down with a spatula (encourages clusters, but there are hardly any). Let cool completely. Store in a large airtight container or several smaller ones. Enjoy!