Granola


Granola
Granola is a tasty, crunchy cereal mix with nuts and seeds. Often thought of as an American version of muesli, it is bound with a little maple syrup and toasted in the oven.

This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious breakfast.
58 K 4.4/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: November 10th 2019
For 500 g, you will need:
  • 1 rolled oats 250 g rolled oats
  • 2 hazelnuts 50 g hazelnuts
  • 3 whole almonds 50 g whole almonds
  • 4 walnut kernels 50 g walnut kernels
  • 5 pistachios 50 g pistachios
  • 6 sunflower seeds 30 g sunflower seeds
  • 7 oil 2 tablespoons oil
  • 8 maple syrup 4 tablespoons maple syrup
  • Total weight: 590 grams

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Resting: 20 min.
Cooking: 30 min.
All in all: 1 hour 5 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Granola
Preheat the oven to 360°F (180°C).

Put 250 g rolled oats into a mixing bowl.

Stage 2 - 3 min.
Granola
Coarsely chop 50 g hazelnuts.

Stage 3 - 5 min.
Granola
Do the same with 50 g whole almonds and 50 g walnut kernels.

Stage 4 - 2 min.
Granola
Add the walnuts, almonds and hazelnuts to the bowl with 50 g pistachios and 30 g sunflower seeds.

Stage 5 - 1 min.
Granola
Add 2 tablespoons oil and 4 tablespoons maple syrup, then mix thoroughly.

Stage 6 - 3 min.
Granola
Lay a sheet of cooking parchment on a baking sheet and spread the mixture on it in an even layer.

Stage 7 - 30 min.
Granola
Toast in the oven for about 30 minutes.

Stage 8 - 20 min.
Granola
Leave to cool, then break up into small lumps and store in an airtight jar.

Stage 9
Granola
After taking out a helping, make sure you seal the jar properly again to keep your granola nice and crunchy.
Remarks
The recipe is for guidance, so feel free to adapt it to suit your own taste or whatever dried fruit or cereals you have to hand. But I do recommend keeping to the basic proportion of half rolled oats, half other ingredients.

For the oil, opt for one with a neutal flavour, such as groundnut or sunflower.

Once your granola is cooked and cooled, you can add softer dried fruits that would suffer if cooked: apricot, orange, banana, raisins, etc.

If you don't have maple syrup, you can use honey instead.
Keeping: Several weeks in an airtight jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %250 RDI=20 %170 RDI=30 %2,900 RDI=150 %12,130 RDI: 150 %
Per 100 g10 RDI=5 %40 RDI=4 %30 RDI=4 %490 RDI=30 %2,060 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Nuts
How much will it cost?
  • For 500 g : 8.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Crunchy blackcurrant and mascarpone cream verrine
Crunchy blackcurrant and mascarpone cream verrine

A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
18 K 25 min.
This recipe uses (among others)
Other recipes you may also like
Breton sablé biscuit dough
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
August 1st 2018109 K 30 min.
Rémoulette of celeriac
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
February 24th 201946 K 35 min.
Breton coleslaw
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
January 8th 202040 K 20 min.
Veal Marengo
Veal Marengo
Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
May 10th 202356 K 2 hours 55 min.
Radish and mushroom salad
Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
May 10th 202344 K 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page