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Granola with Fresh Fruit Recipe Crunchy Bowl

Granola With Fresh Fruit Recipe

A crunchy, homemade granola packed with oats, nuts, and seeds, naturally sweetened with maple syrup. The perfect wholesome breakfast or snack when served with yoghurt and fresh fruit.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 300 g rolled oats not instant or quick-cook
  • 100 g raw pecan halves roughly chopped
  • 80 g flaked almonds
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 1 ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • 120 ml pure maple syrup
  • 80 ml melted coconut oil or another neutral oil
  • 1 tsp vanilla extract
For Serving
  • Greek yoghurt or coconut yoghurt
  • A selection of fresh fruit e.g., raspberries, blueberries, sliced banana, kiwi
  • A drizzle of extra maple syrup or honey optional

Method
 

  1. Preheat and Prepare: Preheat your oven to 160°C (140°C fan). Line two large baking trays with baking parchment. This prevents sticking and makes clean-up much easier.
  2. Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, chopped pecans, flaked almonds, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Give everything a thorough stir to ensure the nuts, seeds, and spice are evenly distributed.
  3. Mix Wet Ingredients: In a separate smaller bowl or a jug, whisk together the melted coconut oil, maple syrup, and vanilla extract until well combined.
  4. Coat the Mixture: Pour the wet mixture over the dry ingredients in the large bowl. Using a spatula, fold and stir everything together until every last oat and nut is lightly coated. Don't rush this step; good coating means good flavour.
  5. Spread on Trays: Divide the granola mixture evenly between the two prepared baking trays. Spread it out into a thin, even layer. What works best for me is using two trays; this gives the granola space to toast properly rather than steam, which is key for crunch.
  6. First Bake: Place the trays in the preheated oven and bake for 15 minutes.
  7. Stir and Rotate: After 15 minutes, remove the trays from the oven. Give the granola a gentle stir and rotate the trays (swap their positions on the oven racks) to encourage even browning.
  8. Final Bake: Return the trays to the oven and bake for another 10-15 minutes, or until the granola is a lovely golden brown and your kitchen smells divine. Keep a close eye on it during these last few minutes, as the nuts can catch and burn quite quickly.
  9. Cool for Clusters: This is the most crucial step for getting big clusters! Remove the trays from the oven and place them on a wire rack to cool completely. Do not stir or touch the granola while it cools. Let it sit for at least an hour. As it cools, the maple syrup will harden, binding the oats and nuts together.
  10. Assemble and Serve: Once completely cool, break the granola into clusters of your desired size. Serve a generous portion in a bowl with a big dollop of Greek yoghurt and your favourite fresh fruits.

Notes

For extra crunchy clusters, allow the granola to cool completely on the baking trays without stirring. Store in an airtight container at room temperature for up to two weeks.