Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Homemade granola with crispy oats, seeds and dried fruit
Golden baked oats, almonds, and walnuts, sweetened with honey.

Homemade Honey & Nut Granola

Author: Flavelo
Recipes Quick Meals
The secret to perfect granola lies in the balance of roasting: honey and fat caramelise to coat the oats, creating that crunchy texture we adore. This is not merely baked oats, but a concentration of flavours; in the heat of the oven, the oils from the nuts are released and blend with the aroma of vanilla. Although American health-conscious movements made it world-famous, the roots of the technique draw from ancient methods of preserving and flavouring grains.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Small bowl for wet ingredients
  • Baking tray
  • Baking parchment
  • Silicone spatula or wooden spoon
  • Airtight jar

Allergen Information

⚠️ Cereals containing gluten
⚠️ Nuts (Walnuts, Almonds)

Instructions

1 ✓

Preheat the oven to 180°C (160°C fan).

Tip: The hot oven starts caramelisation immediately, resulting in a crispy finish.
2 ✓

In a large bowl, toss together the oats, chopped walnuts, almonds, baking powder, and salt until the powders are evenly distributed.

Tip: Baking powder helps the oat texture become lighter and airier after baking. (Chemical leavening).
3 ✓

Melt the coconut oil (if solid) and mix until smooth with the honey and vanilla extract in a small vessel.

Tip: The emulsion of oil and honey will coat the grains. If not mixed beforehand, the granola will be sweet in patches and tasteless elsewhere.
4 ✓

Pour the honey mixture over the dry ingredients and work together thoroughly until every single oat flake is coated in a shiny layer.

Tip: Be thorough! Where fat doesn't touch the oats, they dry out rather than bake, and can taste floury.
5 ✓

Spread the mixture onto a baking tray lined with parchment in a single, compact layer.

Tip: If you want larger chunks, press the mixture down slightly into the tray before baking so the grains 'stick' together.
6 ✓

Bake for 20-25 minutes. Halfway through (at approx. 12 minutes), gently turn it over, then level it out again and continue baking until deep golden brown and smelling of toasted nuts.

Tip: Honey burns easily, so don't leave the oven unattended towards the end! Browning happens suddenly. (Maillard reaction).
7 ✓

Remove from the oven and let cool completely in the tray. Only then mix in the dried cranberries.

Tip: While warm, granola may seem soft, but it hardens and becomes crunchy as it cools. Cranberries would harden and turn bitter if baked. (Crystallisation).
8 ✓

Break into pieces and serve with yoghurt or fresh fruit.

Tip: The contrast between the crunchy texture and creamy yoghurt provides the best experience.

Recipe FAQ

Why didn't it form clusters?
You probably stirred it too much during baking or didn't press it down before cooling. The sugar and honey need time to set as a 'glue'.
How long does it keep?
Sealed airtight in a cool place, it stays fresh for 2-3 weeks. Humid air is its greatest enemy.

Ingredients

  • 300 g Large rolled oats (Porridge oats)
  • 100 g Walnuts (roughly chopped)
  • 100 g Almonds (whole or flaked)
  • 3 tbsp Honey (or maple syrup)
  • 2 tbsp Coconut oil (liquid)
  • 1 tsp Vanilla extract
  • 1 pinch Sea salt
  • 50 g Dried cranberries
  • 1 tsp Baking powder