Homemade Granola – A Healthy Breakfast Favourite
As part of our Healthy Recipes by Our Chef series, Chef Arrate continues to share some of her favourite recipes with the Sage College community. Her goal is to help students and families enjoy nutritious meals and snacks that are both wholesome and full of flavour.
This homemade granola is one of those recipes that quickly becomes a household staple. Perfect for breakfast, as a topping for yoghurt, or simply as a healthy snack throughout the day, it combines oats, nuts and seeds to create a delicious golden crunch.
Cooking time: 20 minutes
Temperature: 180°C
Ingredients
- 200 g rolled oats
- 50 g puffed cereal (spelt or any puffed cereal)
- 50 g natural almonds
- 50 g natural hazelnuts
- 80 g mixed seeds (pumpkin and sunflower seeds)
- 70–100 g date paste, honey or agave syrup (depending on how sweet you would like it)
- 4 tbsp virgin coconut oil
- 4 tbsp extra virgin olive oil
Method
- Preheat the oven to 180°C with both top and bottom heat.
- In a large bowl, combine the oats, puffed cereal, almonds, hazelnuts and mixed seeds.
- Add the wet ingredients: coconut oil, olive oil and your choice of date paste, honey or agave syrup. Mix thoroughly until everything is evenly coated.
- Spread the mixture evenly onto a baking tray lined with baking paper.
- Bake for approximately 20 minutes, or until golden brown.
- Stir the granola halfway through baking to ensure it browns evenly and develops a delicious crunchy texture.
Chef’s Tip
Keep a close eye on the granola during the final few minutes of baking. You are looking for a beautiful golden colour, but it can quickly become too dark if left unattended.
Allow it to cool completely before storing it in an airtight glass jar. It will stay fresh for up to three weeks—although in most homes, it disappears much sooner!
