Easy Honey Granola

This is the kind of recipe we lean on when life is busy: throw it in a bowl, bake it, and breakfast is sorted for the week.

It is crunchy, lightly sweet, and forgiving. Use this as a base, then swap bits in and out depending on what is hanging around in the cupboard.

Ingredients

• 4 cups jumbo oats
• 1/2 cup ground almonds
• 1/2 cup desiccated coconut
• 1/2 cup sunflower seeds
• 1 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup sunflower oil
• 1/2 cup honey
• 2/3 cup raisins
• 2/3 cup banana chips

Method

1. Heat the oven to 175C and line a large rimmed baking tray with baking parchment.
2. In a large bowl, mix the oats, ground almonds, coconut, sunflower seeds, and salt.
3. Warm the honey briefly if needed so it pours easily, then stir in the sunflower oil.
4. Pour the honey-oil mixture over the dry ingredients and mix until everything is well coated.
5. Spread onto the tray in an even layer.
6. Bake for about 20 minutes, stirring once halfway through, until lightly golden.
7. Leave to cool fully on the tray. It crisps as it cools.
8. Stir through the raisins and banana chips.
9. Break into clusters with your hands for chunkier granola, or stir more for a looser mix.

Tips & notes

• Add dried fruit after baking so it stays chewy and does not catch in the oven.
• Store in an airtight container at room temperature for 1 to 2 weeks.
• Freeze in a sealed bag for up to 3 months. Let it sit at room temperature for 5 to 10 minutes before serving.
• Easy swaps: chopped nuts for seeds, maple syrup for honey, or a pinch of ginger/cardamom with the cinnamon.
• If you like chunky granola, press it down firmly on the tray and do not over-stir while baking.