Easy, healthy and nut-free granola. This recipe will soon be a staple for your weekday breakfast and it can be topped anyway you like!
Looking for an affordable, healthy and delicious breakfast recipe? If so, I have a great granola to share with you. Breakfast is the most important meal of the day as it’s what sets you up for the day ahead.
Granola just like cake and cookies is another one of my favourite things to make. Most granola recipes I make usually tend to be for a crunchier, clustered-style granola, which is typically higher in fat and sugar. But since I like to keep as healthy as I can I wanted to share a healthier and lighter granola that can be eaten for breakfast or that could also even be enjoyed as a nourishing snack.
To make my granola, oats are combined with honey (this can be substituted with agave nectar or maple syrup for a vegan granola), oil and cinnamon and vanilla, the last two of which are both optional additions.
I’ve experimented adding ground cinnamon to my granola whilst testing out this recipe, the cinnamon adds a warming flavour and it also brings some health benefits. Cinnamon contains anti-inflammatory properties and it also helps stabilise blood sugar levels. A bit of food science for you!
Granola is one of my go-to breakfasts to enjoy weekdays before heading to work and my favourite way to eat this granola is with Greek yoghurt and fresh berries. If you wanted to try something different you can even layer the granola with yoghurt and fruit compotè in a jar and make yourself a granola parfait.
With this basic recipe you can add anything extra you’d like such as different nuts or even dried fruit like apricots, cranberries or raisins and if you’re a chocoholic just like me you can add chocolate chips!
300g (3 cups) jumbo rolled oats
75ml (5 tablespoons) honey or maple syrup
75ml (5 tablespoons) rapeseed oil – canola/vegetable oil both work well as a substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional) – you can add different spices if you like
- Preheat oven to 150°C / 130 Fan / 300°F / Gas Mark 2.
- Weigh the oats out into a large mixing bowl and toss together with the cinnamon (if using).
- In a small saucepan gently heat together the honey, oil and vanilla until warmed. Don’t boil this mixture.
- Stir together the honey mixture with the oats until all the oats are moistened. Spread the granola out onto a large baking tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have been baking for a total of 45 minutes before it’s ready.)
- Once the granola is baked, take it from the oven and leave it to cool. As it cools it will get crisp. This granola will store in an airtight container for up to 2 weeks – it may last longer, but this never lasts longer than a week in our house and I personally think it tastes a whole lot better when it’s fresh.
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