Homemade Martello Granola Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Toast hazelnuts (if not pre-toasted)

Spread whole hazelnuts on the prepared sheet and toast for 8–10 minutes until fragrant and skins begin to crack. Remove from oven, let cool slightly, then rub between kitchen towels to remove loose skins. Roughly chop and set aside.

Mix dry ingredients

In a large bowl, combine the rolled oats, chopped toasted hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseed (if using), desiccated coconut (if using), sea salt, and ground cinnamon. Stir until evenly distributed.

Warm wet ingredients

In a small saucepan over low heat (or in a microwave-safe bowl), warm the neutral oil, 4 tbsp organic honey, optional brown sugar (or maple syrup), and vanilla extract until the honey loosens and the mixture is pourable (about 1–2 minutes). Do not boil.

Combine and coat

Pour the warm honey-oil mixture over the dry ingredients. Using a spatula, fold and toss thoroughly until all oat mixture is evenly coated and slightly glossy.

Bake low and slow

Spread the coated oat mixture in an even single layer on the prepared baking sheet. Bake for 18–25 minutes, stirring gently every 7–8 minutes to promote even browning. Watch closely toward the end so it doesn't burn; granola should be golden and aromatic.

Cool to cluster

Remove the baking sheet from the oven and let the granola cool completely on the sheet (about 30–40 minutes). As it cools it will crisp and form clusters. Break into desired-sized chunks.

Store

Transfer cooled granola to an airtight container. It will keep at room temperature for up to 2 weeks, or longer in the fridge.

Portion the yogurt: divide the organic natural yogurt evenly among 4 serving bowls or glasses (about 1/2 cup per serving).

Top with granola: spoon roughly 3/4 cup of the cooled homemade Martello granola over the yogurt for each serving, or adjust to taste.

Add berries: scatter about 1/2 cup mixed fresh berries over each yogurt-and-granola bowl. If using larger strawberries, slice them before adding.

Finish with honey and garnish: serve each bowl with a small side of organic honey (about 1 tbsp per serving) for individual drizzling, or drizzle 1 tsp honey over each bowl. Garnish with a mint leaf if desired.

Serve immediately so granola stays crisp. Leftover assembled bowls can be refrigerated but granola will soften over time; store granola separately for best texture.