Recipe courtesy of Mary McCartney

Homemade Granola

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Homemade granola with that toasted, baked deliciousness—it's just so perfect and comforting. I make mine all in the one saucepan, then keep a batch in an airtight container. It's great with plant-based milk or a dollop of coconut yogurt. At the moment my go-to is a heaped spoon of chia pudding, the granola, a spoonful of my lime coconut yogurt and a sprinkle of minted berries. Happiness in a bowl. Feel free to experiment by swapping out the raw nuts, seeds and dried fruit for what you have available.
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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 1 pound
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Ingredients

Directions

  1. Preheat your oven to 325 degrees F (160 degrees C).
  2. Line a large sheet pan or two smaller ones with parchment paper.
  3. Take a medium-large saucepan and on a medium heat, add the maple syrup and olive oil. Heat through, stirring to combine.
  4. Add the oats, nuts, seeds and cinnamon to the syrup mixture and stir well with a wooden spoon to coat all of the dry ingredients. 
  5. Evenly spread the granola out onto the prepared sheet pan and place in the oven to bake for 30 minutes, checking and stirring around every 10 minutes to allow all the mix to toast evenly. 
  6. Once golden and roasted, take the granola out. While it is still warm, stir in the dried cranberries and raisins and toss together. The mixture will crisp up more as it cools. 
  7. Once cool, store in an airtight container. 

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