Homemade granola was the first recipe I ever published on my food blog. A big batch of granola is a weekly staple in my kitchen as I love to start my day with yoghurt, granola and fruit.
Crunchy granola is hard to achieve at home without a sticking agent like honey or molasses. This recipe contains neither but is still deliciously crunchy.
A little bit of planning ahead is required with this recipe but it really is an easy process to manage.
- 50ml oil
- 800g jumbo oats
- 4 tbsp plain yoghurt
- 4 tsp ground cinnamon
- 1 tsp vanilla essence
- 100g sunflower and pumpkin seeds
- 400ml water
- 100g thinly sliced apple
- Mix the oil, oats, yoghurt, vanilla, seeds and water together in a large mixing bowl.
- Cover with a tea-towel or plate and leave at room temperature overnight or for up to 12 hours.
- Preheat an oven to 160°C/140°C fan/325°F.
- Spread the oat mixture with a fork breaking it up into small lumps between 1 large baking tray or 2 smaller ones.
- Scatter over the thinly sliced apple and bake in the oven for 30 minutes. Turn the lumps over and continue to bake for 1.5-2 hours. Continue to turn the oats regularly throughout ensuring the oats are dry through and golden.
- Allow to cool fully and store in an airtight container or jar.
