Golden, crunchy and lightly spiced, this easy homemade granola is made with oats, seeds and cinnamon for a delicious start to the day.
There is something rather lovely about making your own granola. The kitchen fills with the warm scent of cinnamon as the oats and seeds slowly toast in the oven, and suddenly breakfast feels a little more special.
This simple homemade granola recipe is made with wholesome oats, pumpkin seeds, sunflower seeds and milled flaxseeds, brought together with coconut oil and warming cinnamon. It is lightly sweetened with maple syrup and baked until golden and crisp.
Spoon it over Greek yoghurt with fresh berries, scatter it over stewed fruit or simply keep a jar on the kitchen counter for those mornings when you want something quick, homemade and satisfying.
Makes
Approximately 6 servings
Ingredients
250g rolled oats
50g pumpkin seeds
50g sunflower seeds
30g milled flaxseeds
2 tsp ground cinnamon
50g coconut oil, melted
60ml maple syrup
1 tsp vanilla extract
A small pinch of sea salt
Method
Prepare the granola
Preheat the oven to 160°C / 140°C fan / Gas Mark 3 and line a large baking tray with baking parchment.
Add the oats, pumpkin seeds, sunflower seeds, milled flaxseeds and cinnamon to a large mixing bowl. Stir everything together until the seeds are evenly distributed and the cinnamon is mixed through.
Add the coconut oil and maple syrup
Pour the melted coconut oil and maple syrup over the oat mixture. Add the vanilla extract and a small pinch of sea salt, then stir thoroughly until all of the oats and seeds are lightly coated.
Bake until golden
Spread the mixture evenly over the prepared baking tray, pressing it down gently with the back of a spoon if you prefer larger clusters.
Bake for approximately 25–30 minutes, stirring gently once halfway through, until the granola is golden and fragrant.
Keep a close eye on it towards the end as the seeds can toast quickly.
Allow to cool
Remove the granola from the oven and leave it to cool completely on the tray. It will become noticeably crisp as it cools.
For chunkier clusters, avoid stirring it while it cools and break it into pieces once completely cold.
Transfer to an airtight jar or container and store at room temperature for up to 2 weeks.
How to Enjoy It
Serve the granola with thick Greek yoghurt and fresh berries for a simple breakfast, or spoon it over warm Stewed Apples & Cinnamon for a cosy little dessert.
It is also lovely scattered over seasonal fruit with a little drizzle of honey or maple syrup.
A Mia Dolce Vita Touch
There is something particularly satisfying about having a jar of homemade granola waiting in the kitchen. It turns an everyday breakfast into a small ritual without requiring much effort at all.
Make a batch at the weekend and keep it somewhere you can see it. In the morning, add a spoonful to yoghurt, fruit or porridge, make yourself a proper coffee and take a few minutes to enjoy breakfast rather than eating it hurriedly at the kitchen counter.
You can also make this recipe your own. Add a handful of chopped almonds or hazelnuts, stir through some dried fruit once the granola has cooled, or add a little extra cinnamon for a warmer flavour.
Simple ingredients, a little time in the oven and breakfast sorted for the week.