Homemade granola with walnuts and honey: crunchy, clustered, two weeks of breakfasts
Rolled oats, walnuts, pumpkin seeds and sesame tossed with warm honey, oil and cinnamon, baked slowly at 160 °C until golden. Raisins only after baking, so they don't turn hard. One jar is ten breakfasts with yogurt, and the ingredient list has nothing on it you can't pronounce.
Your own work in that: 10 min.
- Mixing 10 min
- Baking 30 min
- Cooling and setting 20 min
Step by step
0 / 6 doneMix the dry ingredients
Heat the oven to 160 °C, line a tray with paper. In a large bowl mix the oats, walnuts, seeds, sesame, cinnamon and salt. Set the raisins aside: they join at the end.
Ingredients: 300 g rolled oats · 100 g walnuts · 50 g pumpkin seeds · 2 tbsp sesame seeds · 1 tsp cinnamon · 1 pinch salt · 80 g raisins
TipRolled oats hold their shape and form clusters. Instant oats crumble to dust and the granola is like wet sand.
Everything except the raisinsWarm the honey with the oil
Warm the honey and oil in a small saucepan over low heat 2 minutes, only until runny, not boiling. Warm honey spreads evenly over every flake; cold honey clumps in one spot.
Ingredients: 80 g honey · 50 ml rapeseed or coconut oil
Warm, runny, not boilingCombine
Pour the honey and oil into the bowl and stir with a spatula a minute, until every flake glistens. No dry patches and no puddle of honey at the bottom.
Every flake glistensSpread and press
Spread on the tray in an even 1 cm layer and press down with the back of a spoon. A pressed layer bakes into a sheet that breaks into clusters once cool. Loosely scattered, it gives loose granola with no clusters.
An even layer, pressedBake slowly, turn the edges in twice
Bake 25–30 minutes at 160 °C. After 12 and 22 minutes lift the browned edges into the centre with a spatula in large pieces and press lightly again — the edges colour first, and breaking up the whole layer would cost you the clusters. It is done when golden, not brown: it darkens further as it cools, and scorched honey turns bitter.
TipLow heat is the key: at 180 °C the honey scorches easily before the oats dry evenly. One hundred and sixty degrees and patience.
Golden, not brown, edges turned in twiceCool untouched, add the raisins
Take the tray out and leave 20 minutes without stirring: granola sets as it cools. Then break into clusters, mix in the raisins and pour into a jar. With yogurt, milk, or by the handful. In an airtight jar it stays crunchy 3 weeks.
Ingredients: 150 g natural yogurt
Clusters, raisins, jar
Before you start
Chocolate
A spoon of cocoa in the dry mix and 50 g chopped dark chocolate added with the raisins, onto completely cold granola.
With egg white
One egg white beaten with a fork and stirred in before baking: bigger, firmer clusters, like the shop-bought kind.
It went soft
Underbaked, or the jar isn't airtight. Spread on a tray and dry 10 minutes at 150 °C; the crunch comes back.
