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.
19K 7 4.6
Grade this recipe:

Last modified on: November 10th 2019

Keywords for this recipe:BreakfastAmericanOatsSeedsDry fruitsToastedMuesli
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: 570 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
15 min.20 min.30 min.1 hour 5 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 1 min.
Granola : Photo of step #1
Preheat the oven to 360°F (180°C).

Put 250 g rolled oats into a mixing bowl.

Stage 2 - 3 min.
Granola : Photo of step #2
Coarsely chop 50 g hazelnuts.

Stage 3 - 5 min.
Granola : Photo of step #3
Do the same with 50 g whole almonds and 50 g walnut kernels.

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

Stage 5 - 1 min.
Granola : Photo of step #5
Add 2 tablespoons oil and 4 tablespoons maple syrup, then mix thoroughly.

Stage 6 - 3 min.
Granola : Photo of step #6
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 : Photo of step #7
Toast in the oven for about 30 minutes.

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

Stage 9
Granola : Photo of step #9
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,845 Kcal or 11,911 Kj80 gr240 gr174 gr
142 %31 %23 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
499 Kcal or 2,089 Kj14 gr42 gr31 gr
25 %5 %4 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 500 g : 7.81 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Rolled oatsRolled oats: You can check-out other recipes which use it, like for example: Oaty walnut cake , Oat shortbread biscuits, Oat financiers for Louise, Moist cereal bars, Oatmeal cake, ... All
Whole almondsWhole almonds: You can check-out other recipes which use it, like for example: Praline, Carrot-top pesto, Rice pudding with fruit and nuts, Moist cereal bars, Beetroot and fried chicken salad, ... All
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Chocolate mendiants, Caramelized apple and walnut cake, Valay-Brest, Special Cheese and Walnut Sticks, Tomato and cream cheese terrine, ... All
PistachiosPistachios: You can check-out other recipes which use it, like for example: Chocolate mendiants, Saucipain, How to peel pistachios, Chocolate Truffles, Pistachio powder or paste, ... All
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
303K5 50 min. July 30th 2021
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
177K4.1 1 hour 55 min. February 21th 2011
Cucumber and salmon salad
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
152K4.6 28 min. August 15th 2010
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
123K4.8 2 hours 35 min. December 5th 2010
Vegetable stock
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
195K4.3 1 hour October 5th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-11-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your 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