House Granola Recipe
Seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt.
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Ingredients
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Granola
To serve
Method
Granola
Preheat and prepare
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone mat for even toasting and easy cleanup.
Combine dry ingredients
In a large mixing bowl, combine 3 cups rolled oats, 1/2 cup chopped cashews, 1/2 cup chopped almonds, 1/2 cup chopped pistachios, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 2 tbs flaxseeds, 1/4 cup desiccated coconut, 1 tsp ground cinnamon, and 1/4 tsp fine sea salt. Stir until evenly mixed.
Make the syrup
In a small bowl or measuring cup, whisk together 1/4 cup maple syrup, 2 tbs melted neutral oil, and 1 tsp vanilla extract until combined.
Coat the dry mix
Pour the maple-oil mixture over the dry ingredients. Using a spatula, gently fold and press the mixture so the oats and nuts are evenly coated and start to clump; this encourages crunchy clusters.
Bake low and slow
Spread the coated granola mixture in an even layer on the prepared baking sheet, pressing down slightly. Bake in the preheated oven for 18–22 minutes, rotating the pan once halfway through to ensure even browning. Watch closely in the last 5 minutes to prevent burning; the granola should be golden and fragrant.
Add coconut and finish
If you prefer coconut to be toasted but not overcooked, sprinkle the 1/4 cup desiccated coconut (if not already mixed) over the granola during the last 5 minutes of baking. Remove the pan when the granola is golden and the nuts are lightly toasted.
Cool completely
Allow the granola to cool completely on the baking sheet (about 30–40 minutes). As it cools it will crisp up and form clusters. Break into bite-sized clusters with your hands or a spatula.
Store
Transfer cooled granola to an airtight container. It keeps at room temperature for up to 2 weeks, or refrigerated for up to 1 month for extra freshness.
To serve
Portion: divide the creamy coconut yoghurt between 4 bowls (about 1/2 cup each).
Top: spoon approximately 1/2 cup of the cooled granola over each bowl of yoghurt.
Add fruit: arrange 1/2 cup fresh seasonal fruit on each serving (berries, sliced banana, or chopped stone fruit work well).
Garnish and finish: sprinkle extra chopped pistachios or nuts if using, and drizzle a little honey or extra maple syrup to taste.
Serve immediately so the granola stays crunchy, or pack yoghurt and fruit separately from granola for take-away to keep it crisp.