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Homemade granola – it’s WAY easier than you think! If your household is anything like mine then you 100% need to find a way to make granola cheaper. Princess O munches on it every morning going through about 2-3 boxes a week. TRUST me, it adds up! Well, AnotherFoodBlogger has you covered in this weeks post with my delish maple vanilla granola.
There is no better way to start the day than a big ol’ bowl of healthy granola and yoghurt – my go to yoghurt for all aussies reading this is Gippsland. If you haven’t had it get on it!! The simplicity of this recipe is what makes it a winner PLUS you get more bang for your buck than dropping $7-10 in your local grocery store. This maple vanilla granola is so tasty Mrs AnotherFoodBlogger came home and nearly polished the lot off on its own #success
Oats – the platform of most granolas! I got a big ol’ bag from my local grocery store and they worked just fine. Healthy and crisp up beautifully in the oven.
Maple syrup – aside from being friendly AF the Canadians brought us this AWESOME syrup. Unrefined and lower in calories than honey it’s my go to for granola
Coconut – shredded coconut was the weapon of choice here. They add a great texture and richness to the dish too
Pecan – these are my nut of choice. A great marriage with maple syrup but you can use walnuts, almonds or whatever takes your fancy
Olive oil – I’m a big fan of using local where possible and Australia Squeaky Gate is my go to for everyday cooking!
Vanilla – don’t skimp here by using cheap essence. If you want the best granola then use high quality vanilla beans like these Madagascar ones from SloFoodGroup
Salt – an essential ingredient in cooking/baking. Not much needed but helps to balance it all out
Cranberries – I used sweetened dried cranberries but sultanas or raisins work just fine too
Blueberries – not fresh ones I’m afraid. Sweetened dried again. Basically any dried fruit works just fine!
Cinnamon – I’m a big fan of cinnamon in general, you can grate it fresh or buy it pre-ground. Nutmeg is also a good alternative
Pepitas or Pumpkin Seeds – a good source of magnesium, iron & zinc these little beauties are a great addition. Next time you hollow out a pumpkin wash the seeds and roast em in the oven to save more $$
Don’t get me wrong, I love a big ol bowl of granola for brekkie but let’s be honest here. Breakfast at the weekend needs to be about those eggs and bacon or something closer to it. Doesn’t it? Well, here are a few options of mine and from fellow foodie friends that might kick start your Sunday mornings!!
1. Pulled Pork Hash by yours truly
2. My Irish Breakfast (well, my Aussie Irish breakfast) by yours truly
3. Cilbir (Turkish Breakfast) by Cory Walby of ‘Saturday Night Test Kitchen’
4. Super Fluffy Blueberry Pancakes by Sylvie Gruber of ‘A Baking Journey’
5. Breakfast Potatoes w/ Asparagus & Egg by Sally Aleckson of ‘Eight Forest Lane’
6. Cinnamon Rolls by yours truly
As we all know and remember from growing up “breakfast is the most important meal of the day” – damn, I’ve turned into my mother when I hear myself telling that to my stubborn 3 year old! I hope this has inspired you and that you do make brekkie that “important meal”. PS -if you like the bowl itself then check out my good friend Meg of Pettigrew St Ceramics here in Brisbane! Her stuff is AWESOME and very reasonably priced too.
Happy Cooking and Happy Eating Friends!!
- 200 g rolled oats
- 1 vanilla bean seeds removed
- 50 g pecans chopped
- 20 g coconut
- 20 g pepitas
- 60 ml maple syrup
- 20 g dried cranberries
- 20 g dried blueberries
- 50 ml olive oil
- pinch salt
- pinch cinnamon
- Mix oats, nuts, coconut, seeds, salt & cinnamon together.
- Add oil, maple syrup & vanilla. Pour onto sheet pan. Spread evenly – see notes
- Bake @ 180 c for 20 – 25 minutes, stirring halfway until golden. – see notes
- Allow to cool in pan and top with dried fruit.
- Mix together and store in airtight container for 1 – 2 weeks.
- Large mixing bowl
- Wooden spoon
- Measuring utensils
- Chopping board
- Chef knives
- Sheet pan / baking tray
- When pouring onto sheet pan you can spread it out evenly or leave it clumpy in places. The clumpier you leave it the more it will stick together and leave you with bigger crunchy bit.
- After stirring halfway once again press it out or leave it slightly clumpy.
- Other nuts can be substituted if pecans aren’t on hand or you don’t like them. I’m just a big fan of pecan & maple syrup together.