BreakfastAutumn, Winter, Spring, Summer
Honey and walnut granola
Crunchy, oven-toasted oat and seed granola with honey and walnuts. One tray gives you breakfast for a week or two, with yoghurt or milk.
- Prep:
- 10 min
- Baking/cooking:
- 30 min
- Serves:
- about 600 g (10–12 breakfasts)
The honey we recommend for this recipe: Honey with walnuts
The walnuts are already in it, and its acacia honey base is mild, so it doesn't drown out the toasted oats and seeds. You'll need about 80 g of honey.
For a different flavour: Acacia honey – just as mild – add 50 g more walnuts.
Ingredients
- 80 ghoney (about 4 tbsp)(Honey with walnuts)
- 300 grolled oats (jumbo)
- 50 gwalnuts, roughly chopped
- 50 gsunflower seeds
- 30 gpumpkin seeds
- 50 mlsunflower oil
- 1 tspcinnamon
- 1 pinchsalt
- 80 graisins or dried cranberries
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Heat the oven to 160 °C and line a baking tray with baking paper.
- 2
In a large bowl, mix the oats, walnuts, seeds, cinnamon and salt.
- 3
Warm the oil and honey gently in a small pan, just enough for them to mix well, then pour over the dry ingredients and stir until everything is glossy.
- 4
Spread it evenly on the tray and bake for 25–30 minutes until golden. Stir every 10 minutes so it browns evenly.
- 5
Leave it to cool completely on the tray – that's when it really crisps up – then stir in the dried fruit.
In our guides: Creamed honey: what it is and how honey turns creamy
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