Homemade Granola


I’ve been making my own granola ever since I tried Sarah Wilson’s amazing Coco-Nutty Granola recipe when I first embarked on the I Quit Sugar journey. And despite many lapses I still prefer a homemade granola for breakfast any day of the week. It’s delicious, filling, and all kinds of good for you.

I only added oats to it recently, and when I did it suddenly looked very muesli-ish. After doing some homework to learn what the difference between the two is I am sticking with calling this granola.

Muesli is generally grains, seeds, nuts, and fruit combined in a cereal and eaten with milk. Originally it was untoasted but there are now many toasted varieties. Granola takes the seeds and nuts and toasts them with some kind of sweet syrup, giving you crunchy clusters of the cereal, usually eaten with yoghurt. Mine is somewhere in between. You can eat it with either milk or yoghurt, it’s toasted, and very crunchy. {Because I’m a bit lazy about chopping the nuts tbh 😉 }.

Without the oats it’s a straight up granola, but I like some oats so I add them. I skip any kind of sweetener, syrup or otherwise, which is definitely a leftover from my IQS days but one I am happy to continue with. I like to add a banana for sweetness instead. After toasting the oats, nuts, and seeds I add some chopped dried fruit. The beauty of this recipe is that you can add or leave out whatever you like.

One key ingredient that I couldn’t imagine it without are the coconut flakes. Toast a tray of it and watch everyone come wandering into the kitchen to see what that amazing smell is.

As for quantities I’m not even going to bother. Quite simply buy the package size you think is most suitable. If you love almonds buy more almonds, if you don’t love dried cranberries so much buy a small pack. Unfortunately I’ve only ever seen the oats in massive motherbleeping sizes, so use as much or as little as you need and save the rest for next time. Or for cookies.

*Note: I now add a drizzle of golden syrup to the toasted trays as everything cools to get some clusters. This makes for a vegan option, but you could use honey or other sweeteners instead.


Here’s what goes into my homemade granola, though sometimes not all at the same time:

  • coconut flakes
  • chopped almonds {plain, or raw, variety with skin on}
  • chopped pecans
  • sunflowers seeds
  • pepita seeds
  • chia seeds
  • oats {regular, not quick cook or flavoured}
  • cinnamon ground
  • vanilla extract
  • dried apricots
  • dried cranberries
  • optional: golden syrup, honey, agave syrup, or similar


  • Preheat the oven to very hot. In a large mixing bowl add all the nuts, seeds, oats, and oats. Add one teaspoon each of cinnamon and vanilla and stir through. Spread out on a baking paper lined tray. Make sure that everything is in one even layer. If you like you can drizzle some syrup or honey over the tray at this stage.
  • Keep an eye on it but it will need about ten to fifteen minutes until it’s all golden and toasted. Take it out of the oven to cool, and if you like you can drizzle some syrup or honey over it. Let it cool and it will harden as it does, getting crunchy. Once it’s cool add the coconut flakes and diced dried fruit.
  • Store in an airtight container, and enjoy with milk {regular, almond, soy, etc} or yoghurt {natural or Greek style}, and top with fresh fruit {berries, banana, etc}.

P.S. This makes an excellent Christmas present btw.





4 Thoughts

  1. I love granola! Store bought granola is so sugared up or expensive if it’s actually healthy. I love the thought of making my own to control the sweetness. I eat a lot of oats, seeds and nuts so it’s silly I haven’t made my own granola. I did buy all the ingredients at one point and intended to actually make some and never did of course. I’ll try your recipe! I love mine with bananas and milk too!!


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