Crunchy, golden clusters of rolled oats, fruit, nuts, seeds, spices and sweetened with honey or sugar, granola is a simple breakfast/snack food you can make at home. Enjoy as a quick snack straight from the jar, add some milk for breakfast – or sprinkle on top of homemade yoghurt. Granola can also be made into granola bars or used in baked goods. Your family will love having a jar of granola on the bench - jars of granola make great gifts, too!
Ingredients for   GRANOLA (BASIC RECIPE)
Yield: 7 cups
Sugar (Brown, White, Raw or Other)
1/2 cup
Syrup (Honey, Maple Syrup, Corn Syrup or Golden Syrup)
1/4 cup
Liquid (Water, Orange Juice, Apple Juice or Cider)
1/4 cup
Salt, Finely Ground
1 teaspoon
Flavouring (Vanilla or Lemon/Lime/Orange Zest)
1 teaspoon
Ground Spices (Cinnamon, Nutmeg or Ginger)
2 teaspoons
Rolled Oats
5 cups
Dried Fruit, Finely Diced (Sultanas, Cranberries, Pineapple, Cherries, Dates, Figs or Raisins)
1 cup
Nuts, Chopped/Sliced (Peanuts, Almonds, Cashews, Pecans, Pistachios or Walnuts)
1 cup
Shredded Coconut, Chocolate Chips or Seeds (Pepitas, Chia or Sesame Seeds)
1/4 cup

1.  Clean jars and equipment by washing in hot soapy water and rinsing well before use. Ensure jars (or storage containers) are completely dry before storing granola in them.

2.   The secret to making homemade granola is baking it LOW AND SLOW - pre-heat your oven to 135°C (275°F) and line two baking trays with baking paper, so the granola will not stick to the tray.
3.  Whisk the sugar, syrup and liquid together in a small saucepan over medium heat, whisking every few minutes while the sugar dissolves.

4.  Add the salt, flavouring and spices, whisking until combined. Allow the liquid to cool enough to touch (it should be cool enough by the time you've chopped up the dried fruit and nuts).

5.  Dice dried fruit and nuts.
6.  Combine the rolled oats and the syrup in a large mixing bowl, using fingertips to evenly distribute throughout. Add extra liquid if the mixture is too dry.

7.  Add the dried fruit, nuts and coconut/seeds. Mix well.

8.  Spread mixture evenly onto the lined baking trays, don't press down as we want to break the granola up as it cooks.

9.  Bake for 60-70 minutes at 135°C (275°F) or until golden, checking every 15 minutes and stirring the mixture to break up any large clumps. The granola will be soft from the oven but harden whilst cooling, so watch the colour change to golden which is when it is ready to come out of the oven.

10.  Leave granola on the trays for 10 minutes, then pour onto a big plate (or dish). Cover with a tea towel or plastic wrap (or a big food net) and leave to dry overnight.

11.  Add choc chips to granola (if using) and stir gently.

12.  Pour granola into clean, dry jar/s.

We use a 2 litre (2 quart) wide mouth jar and include a small scoop or spoon inside.

13.  Consume granola within 3 weeks (if stored in the pantry at room temperature), or refrigerate for a month or more, or freeze for up to 3 months.



o    5 grains with apple and blueberry;

o    Almond cashew;

o    Almond coconut;

o    Almond hazelnut;

o    Apple caramel;

o    Berries;
o    Blueberry coconut;
o    Cherry almond;
o    Choc granola – add a few tablespoons of cocoa powder in step 4.
o    Choc almond;
o    Choc hazelnut;
o    Cranberry apple;
o    Nuts (no fruit, extra nuts);

o    Peanut butter;

o    Raspberry coconut;

o    Strawberry vanilla;

o    Vanilla blueberry;

o    Vanilla cinnamon.




Author: Megan Radaich          
Image credit: Megan Radaich          
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Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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