A crisp, nutty granola that’s perfect for breakfast or brunch
This homemade granola is one of those recipes that quickly becomes a kitchen staple. Gently spiced, lightly sweetened, and packed with nuts and seeds, it’s far superior to most shop-bought versions and incredibly versatile. Serve it with yoghurt and fruit for breakfast, sprinkle it over baked fruit for dessert, or simply enjoy it by the handful.
Resting the mixture before baking allows the flavours to meld beautifully, giving you a deeper, more balanced result. It also bakes evenly, producing clusters that are crisp without being hard.
Makes
Approx. 2.5 kg
Ingredients
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450 g rolled oats
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120 g sunflower seeds
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120 g pumpkin seeds
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120 g white sesame seeds
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2 tsp ground cinnamon
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1 tsp ground ginger
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120 g golden syrup
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100 g honey
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100 g soft light brown sugar
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150 g flaked natural almonds
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150 g blanched hazelnuts, roughly chopped
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1 tsp Maldon sea salt
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100 g sunflower oil
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300 g dried fruit (raisins, sultanas or chopped dried apricots)
Method
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Preheat the oven
Preheat your oven to 160–170°C (fan). -
Mix the base
In a large mixing bowl, combine all the ingredients except the dried fruit. Mix thoroughly until everything is evenly coated and the syrup, honey and oil are well distributed. -
Rest the mixture
Cover the bowl and leave the mixture to rest overnight if possible, or for at least a few hours. This step improves flavour and texture but can be skipped if short on time. -
Bake
Spread the granola evenly over one or two lined baking trays. Bake for 20–30 minutes, turning and redistributing halfway through, until evenly golden and fragrant. -
Cool completely
Remove from the oven and allow the granola to cool completely on the trays. This is when it will crisp up. -
Finish and store
Once cold, stir through the dried fruit. Store in an airtight container for up to two weeks.
How to Serve
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With thick yoghurt and fresh seasonal fruit
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With milk for a simple breakfast
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Sprinkled over roasted fruit or compotes
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As a crunchy topping for desserts
Tip from Dominique
You can easily adapt this recipe by swapping nuts and seeds depending on what you have to hand. Just keep the overall quantities similar to ensure even baking.