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Homemade Granola
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Homemade Granola

Making granola at home can never be easier! Simply mix all the ingredients together and toast in the oven for 10 mins! Delicious served on it’s own, with yoghurt or on your favourite smoothie bowls, ice-cream or fruit.

Makes 10
Prep Time 15 mins
Cook Time 25-30 mins
Easy As
Ingredients
2 cups Wholegrain Oats
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup sliced almonds
30 g Gregg's Hemp Seeds
½ cup coconut chips
1 tsp Gregg's Ground Cinnamon
¼ cup coconut oil
¼ cup maple syrup
1 tsp vanilla extract (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat the oven to 160°C (fan assisted)*. In a mixing bowl put oats, pumpkin and sunflower seeds, sliced almonds, Gregg's Hemp Seeds, coconut chips and Gregg’s Ground Cinnamon. Mix together.
Step 2
Gently melt the coconut oil over a low heat or in the microwave. Stir in maple syrup and vanilla extract, if wished. Pour into the dry ingredients and mix well. Tip into a large baking or roasting tray, spreading the mix out to form a thin layer. Bake for 10 minutes. Remove from the oven and toss. Return to the oven and bake a further 15-20 minutes, tossing again to ensure even cooking. The granola should be golden brown. Remove from the oven and cool completely on the tray.
Step 3
Mix through dried fruit if wished. Store in an airtight container. Serve with yoghurt and fresh fruit.
Step 4
Granola can be kept in the airtight container for up to 4 weeks.
Tips
Cooking at a low temperature will help ensure the granola evenly browns. Too high and the edges of the granola will burn. Tossing regularly also helps to achieve a golden and crunchy granola.
Sprinkle crunchy granola over fruit smoothie bowls.
Great sprinkled over ice cream or stewed fruit.
For a milk/dairy free option - use a plant-based milk alternative such as soy or almond milk, yoghurt or ice-cream.
Switch It Up
Add a cup of your favourite dried fruit - cranberries, sultas, raisins, chopped apricots, chopped dates will all work well.
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Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups Wholegrain Oats
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup sliced almonds
30 g Gregg's Hemp Seeds
½ cup coconut chips
1 tsp Gregg's Ground Cinnamon
¼ cup coconut oil
¼ cup maple syrup
1 tsp vanilla extract (optional)
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