Classic Crunchy Granola
This classic crunchy granola was my first granola recipe to develop, and my most loved.
It was when I worked at QoT, they asked me for a new crisper and less sweet granola. Actually my first granola ever was there, in Spain we didn’t have such thing as granola, the only cereals I have had before where the processed you can find in stores. So imagine my delight when I found out I could make my own morning cereals!!
For a crunchy granola the keys are the jumbo rolled oats (or even a mix of cereals, rye, spelt, wheat, barley…) and the sticky stuff, sweetener, used. Also to keep in mind is the ratio wet-to-dry to get the crunchiest little nuggets of deliciousness. And of course don’t overlook it!
After playing and making few tries, I got what has been my very best classic crunchy granola ever (I’ve been told they still use my recipe at QoT, after so many years!!) . It never fails, never disappoints and is always happy to be tuned. Because what’s the best thing about granola? The range of add-ins and swaps* you can make, getting an equally delicious granola. (*always keeping in mind the ratio wet-to-dry)
On the blog you can already find a super crunchy too buckwheat granola and a delicious chocolate one on the free e-book. But this nutty crunchy texture and sweet echoes of cinnamon make this granola the most delicious and nutritious one. Serve it over yogurt, in a big bowl with a glass of mylk or even just have full tablespoons of it as a mid-morning snack!
Do you make your own breakfast cereal? What are your favourite? Tell me all about in the comments below or tag #healthyforkful on Instagram, I would love to see all your granolas!
Delicious and nutty crunchy granola
- 200 grams jumbo rolled oats used gf certified if needed
- 100 grams whole almonds
- 50 grams halved walnuts
- 50 grams sunflower seeds
- 50 grams pumpkin seeds
- 50 ml honey malt rice syrup or maple syrup
- 50 ml extra virgin olive oil or coconut oil
- 2 teaspoons ground cinnamon
- 70 grams raisins
- 70 grams dry banana or apple
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Preheat the oven at 170ºC.
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Place all dry ingredients into a large mixing bowl, except for the raisins, dry banana and cinnamon.
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Warm the honey, oil and cinnamon until honey it has dissolved into a sweet liquid. Add it to the mixing bowl and mix well.
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Place the mixture into the baking tray and bake for 20-30 minutes until golden and crunchy, stiring from time to time to ensure that every bit of the granola gets nicely toasted and the top doesn't burn.
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Let it cool and add the raisins and dry banana or apple. Store it in an air-tight container to keep it wonderfully fresh and crunchy.
If you don't like big chunks in your granola, just lightly chop the almonds and walnuts before adding them to the bowl.
Feel free to swap the almonds and walnuts for other nuts of your like or the raisins for dry cranberries or even spice up the granola with ginger, nutmeg and cloves for a Xmasy version.