Granola seems to be popping up everywhere that food can be found. From mass produced boxes on supermarket cereal shelves, to small batch bags at gourmet grocers. Wander into a cafe and it’s the crunchy addition on Acai bowls and yoghurt cups, or the  tasty textured topping on cakes and muffins.

You can create your own cafe style version of granola at home, with minimum fuss and maximum flavour. Plus a 2.5 litre quantity will cost you less than the shop bought version. I’ve also filled the smaller 500ml jar (pictured) with granola for work. Quick and healthy breakfast!

This is my favourite recipe for granola, tried, tested and tweaked until my tastebuds were completely happy with each spoonful. Give it go…I’d love to hear what you think.

Ingredients

500 grams traditional rolled oats (NOT instant oats)

250 grams pepitas (pumpkin seeds)

250 grams sunflower seeds

40 grams sesame seeds

2 teaspoons ground cinnamon

2 teaspoons vanilla bean paste (I used Queen Fine Foods)

200 mls of your favourite extra virgin olive oil (I use  Australian made Lomondo)

100 grams honey

Method

Preheat oven to 160 degrees fan forced.

Line 2 flat baking trays with baking paper. I use rectangular trays measuring approximately 35 x 20cm. Do not be tempted to cram all the mixture on one tray, as it will not cook evenly.

Place all of the ingredients in a large, deep bowl and stir well until combined.

Divide the mixture evenly between the trays, spreading it out with a fork and raking through to create a bumpy, textured finish.

Place in the oven and bake for 1 hour. Be patient. Worth the time taken. Using a fork, rake through the mixture every 10 minutes which helps the little grains and seeds to brown, become crispy around the edges and prevents burning.

You will know when the granola is ready because your kitchen will fill with the most delicious sweetly-spiced oaty aroma and the mixture will be an appetising golden brown colour.

Remove the trays from the oven and allow to cool for 15 minutes, before spooning into a glass or ceramic storage jar or vessel. I don’t recommend using plastic, as the granola will steam and become soggy. Best stored in a cool, dry spot like the pantry and eaten within 2 weeks for ultimate flavour and freshness.

Sprinkle over porridge, yoghurt, fruit salad or pancakes for breakfast, nibble on as a snack or use as a yummy topping for cakes, muffins or slices.