Reporter Vita Molyneux makes her own granola every week, saying it is better than supermarket brands like Jordans. The recipe is simple and uses basic ingredients, making it a staple in her home.
Why homemade beats store-bought
Molyneux notes that many supermarket granolas are packed with excess sugar and oil, which is why she prefers making her own. She serves hers with chopped fruit, berries, and Greek yoghurt for a filling meal that keeps her going all morning.
The recipe also makes the house smell amazing while baking, and an hour of cooking yields clusters that last for ages. Molyneux says the homemade version is far superior to anything bought in the supermarket.
Customizable ingredients
The recipe is flexible: any nuts can be used, and maple syrup can be substituted with honey to make it cheaper. Coconut oil can be swapped for olive oil, which Molyneux does as she is more likely to have it on hand. Leftover baking ingredients like walnuts, dried cranberries, pistachios, and hazelnuts all work well.
Ingredients and method
To make the granola, you need two-thirds of a cup of maple syrup (or honey), one-third cup of coconut oil (or olive oil), one teaspoon each of fine sea salt, ground cinnamon, and 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.
Preheat the oven to 170C and line a large baking tray with baking paper. Combine the maple syrup, oil, cinnamon, salt, and vanilla in a saucepan over low heat, heating without boiling. Mix the nuts, seeds, and oats in a large bowl, then pour the wet mixture over and stir to coat. Spoon onto the tray, press down gently, and bake for 25 minutes. Rotate the tray 180 degrees without stirring, then bake for another 15-20 minutes until golden. Let cool for five minutes, then transfer to a metal tray to cool completely. Break into clusters and store in an airtight container. The granola lasts at least a week.
