Are you looking for a delicious and nutritious way to start your day? Look no further than this easy homemade granola! It’s packed with wholesome ingredients and bursting with flavour. I eat it every day and take it with me whenever I travel, too. Plus, it’s incredibly easy to make, requiring just a few simple steps and minimal preparation time. This is my absolute favourite breakfast.
I first made granola about 20 years ago for a Mother’s Day family brunch. I’ve changed it a few times over the years, swapping out rolled oats for buckwheat, and raw sugar and oil for maple syrup and orange juice. It is my breakfast staple most days and I often give it as a gift. You don’t need to be too particular about the ingredients. Just use whatever seeds and nuts you have on hand. The key is not make it too wet, and to cook it until it’s crunchy. It keeps well in an airtight container for a couple of weeks. Add dried fruit, such as cranberries, figs or pears – or dried sour cherries – my favourite. Serve it with the milk of your choice, or have it with fresh fruit and yoghurt.
Benefits of Homemade Granola
When it comes to breakfast options, homemade granola offers many benefits. Unlike store-bought granola, which often contains added sugars and preservatives, homemade granola allows you to choose high-quality, wholesome ingredients. This means you can avoid unnecessary additives and customise your granola to suit your dietary needs and preferences, at a fraction of the cost.
Homemade granola is packed with fibre, protein, and healthy fats, making it a filling and satisfying option to start your day. The combination of buckwheat, puffed rice, nuts and seeds gives the granola a crunchy texture, while dried fruits add natural sweetness and additional nutrients. By making your own granola, you can ensure that you are fueling your body with wholesome ingredients that will keep you energised throughout the morning.
Storing your homemade granola
To ensure your homemade granola stays fresh and delicious, it’s important to store it properly. Follow these guidelines for optimal storage:
1. Transfer the cooled granola to an airtight container. Label your container with the date to keep track of its freshness.
2. Store it in a cool, dry place.
3. If stored correctly, homemade granola will last up to 3 weeks.
Some interesting facts about granola
Did you know that granola is believed to be the first known cold cereal? The ancient Greeks were known to eat porridge (as well as bread dipped in wine) for breakfast.
In 1863, Dr James Caleb Jackson, a health reformer who believed that illness was rooted in the stomach, experimented with cold cereal at his sanitarium in upstate New York. He crumbled graham flour and baked it, calling it “Jackson’s granula.”
It was, in fact, only edible after it was soaked overnight in milk. Dr John Harvey Kellogg, the Seventh-Day Adventist director of the Battle Creek Sanitarium, followed with his version: a mixture which he also called granula, consisting of oatmeal, wheat flour and cornmeal. After Jackson sued him, the name of Kellogg’s mixture was changed to granola. Find out more here.
More homemade goodness
You might like to try making this pear, date and seed loaf. It’s delicious for breakfast.
PS: If you’ve tried this homemade granola or any other recipe on At Amandas Table, please let me know how it turned out in the comments below! And if you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
- 2 cups buckwheat
- 2 cups brown rice puffs or spelt or millet puffs (Good Morning Cereals has a good range)
- 2 cups mixed raw nuts (almonds, cashews, hazelnuts)
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup shredded coconut
- 1 orange juice and zest (to yield approx 1/3 cup)
- 1/3 cup maple syrup
- 1 tbsp ground cinnamon
- 1 tbsp vanilla bean paste
- Preheat oven to 150° C (130° C fan-forced) and line 2 baking trays with baking paper.
- In a large bowl, mix together all the dry ingredients and add the orange zest.
- In a small jug, stir together the orange juice, maple syrup and vanilla bean paste. You should have about 2/3 cup of liquid.
- Pour the liquid into the dry ingredients and mix well.
- Spread the mixture out evenly over the two trays.
- Cook for about 30 minutes, stirring the granola halfway through cooking. The mixture will be golden brown when cooked.
- Allow to cool completely before storing in airtight containers. The mixture will keep for two weeks.