The idea of making granola came the day after I accidentally bought a second pack of rolled oats, thinking that my box of rolled oats had expired. My helper reminded me that those were rather new too, and so being stuck with two packs of rolled oats, I knew I better be using them rather quickly.

So yesterday, it being the first day of the school holidays and I having to entertain my easily-bored two year old toddler, I decided to involve her in making granola. She had great fun scooping and pouring the rolled oats with this very cute whale measuring cup that I bought earlier from ToTT, stirring the mixture and sticking in her grubby little fingers every once so often. Sensory play for her perhaps?

Perhaps the only troublesome thing about making granola is having to check the oven quite frequently to stir up the mixture so that the granola bakes evenly. I neglected to check it for just a tat bit longer and it browned more in certain regions. Still it was delicious, definitely much more delicious than store-bought granola. The bub couldn’t wait for it to come out of the oven, declaring that it was hers.

Today’s breakfast? Granola, served up with cold milk.

Homemade Granola

Print recipe

Ingredients

• 2 1/2 cups rolled oats
• 1 cup sliced almonds
• 3/4 cups golden flaxseed
• 3/4 cups shredded coconut
• 2 tablespoons dark brown sugar
• 1/2 teaspoon sea salt
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 1/2 cup dried cranberries
• 1/2 cup raisins

Directions

Step 1

Preheat oven to 170°C. Position two racks near the middle of the oven.

Step 2

In a large bowl, stir together rolled oats, almonds, flaxseed, coconut and brown sugar.

Step 3

In a small bowl or measuring jug, whisk together oil, maple syrup and honey.

Step 4

Pour honey mixture into large bowl with oats and mix well with a spatula.

Step 5

Spread mixture onto two baking pans and bake for 20 minutes, stirring often to ensure even roasting.

Step 6

After 20 minutes, rotate pans and bake for another 15-20 minutes till evenly golden brown.

Step 7

Allow to cook before stirring in raisins and cranberries.

Step 8

Store in airtight containers.