There’s nothing better than homemade granola. This simple Cinnamon Almond Granola recipe makes the perfect breakfast treat.
For more breakfast oats inspiration, try this recipe for Mummy’s Muesli
Ingredients
Granola
250g rolled oats
25g desiccated coconut
Half tsp ground cinnamon
50g soft light brown sugar
Large pinch of salt
2 tbsp sunflower oil plus extra for greasing
4 tbsp clear honey
50g flaked almonds (you can vary the nuts e.g.: pecans, walnuts, hazelnuts)
75g soft dried ready to eat apricots cut into raisin sized pieces
55g raisins or cranberries
25g desiccated coconut
Half tsp ground cinnamon
50g soft light brown sugar
Large pinch of salt
2 tbsp sunflower oil plus extra for greasing
4 tbsp clear honey
50g flaked almonds (you can vary the nuts e.g.: pecans, walnuts, hazelnuts)
75g soft dried ready to eat apricots cut into raisin sized pieces
55g raisins or cranberries
Method
- Preheat the oven to 150C/300F’Gas2. Lightly grease a large baking sheet.
- Put the oats, coconut, cinnamon, sugar and salt in a large bowl and stir together.
- Drizzle over the oil and honey and stir until everything is thoroughly combined. Stir in the almonds. Spread out on the prepared baking sheet and bake for 20 minutes.
- Stir and bake for a further 20 minutes.
- Stir again and bake for a final 5 to 10 minutes until lightly toasted.
- Transfer the granola to a large bowl and leave to cool. Stir in the raisins and apricots and store in an airtight container.
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