When temperatures soar, deciding what to eat can feel like a real headache. The last thing you want is to hover near a scorching oven or stand over a steaming hob. That's precisely why granola has become a go-to summer breakfast — it's quick, refreshing and remarkably simple to put together.
Why homemade beats shop-bought
Many shop-bought granolas are laden with unnecessary sugar and oil, which is exactly why making your own is preferable. The same recipe has been relied on for years, simply because it's so effortless to prepare. It also fills your home with a wonderful aroma as it bakes, and after roughly an hour in the kitchen, you'll be rewarded with crunchy granola clusters that keep for a considerable time.
The granola is served with freshly chopped fruit, a handful of berries and a generous dollop of Greek yoghurt for a hearty meal that keeps hunger at bay throughout the morning.
Customise with what you have
Feel free to use whichever nuts take your fancy, and the maple syrup can be swapped for honey, as it brings the overall cost down. It's also a brilliant way to use up those random leftover baking ingredients gathering dust in the cupboard — walnuts, dried cranberries, pistachios and hazelnuts all work wonderfully. The coconut oil can equally be replaced with olive oil, which is the preferred option as it's something far more likely to be readily available.
Ingredients and method
If you'd like to give this recipe a go, you will need: two-thirds of a cup maple syrup (or honey), one-third cup of coconut oil (or olive oil), one teaspoon of fine sea salt, one teaspoon ground cinnamon, one teaspoon vanilla extract, three cups of porridge oats, one cup of sliced almonds, two-thirds of a cup of coconut flakes, half a cup of chopped pecans, and half a cup of sunflower seeds.
Method: Preheat your oven to 170°C and line a large baking tray with baking paper. Combine the maple syrup, oil, cinnamon, salt and vanilla essence in a saucepan. Over a low heat, let the mixture warm through, but do not allow it to boil. Place all your nuts, seeds and oats into a large mixing bowl. Pour the maple syrup and oil mixture over the nuts and oats. Stir well to combine, ensuring everything is thoroughly coated in the wet ingredients. Spoon your mixture onto the lined baking tray, ensuring it is spread evenly and pressed down gently. Bake in the middle of the oven for 25 minutes, then rotate the tray 180 degrees—do not stir the granola. Bake for a further 15-20 minutes until golden, then remove from the oven. Leave to cool for five minutes before transferring to a metal tray to cool down completely. Once fully cooled, use clean hands to break the granola into clusters and store it in an airtight container.
The recipe makes enough to last at least a week.
