Honey-Maple Granola with Walnuts, Almonds, Seeds and Raisins
Inspired by techniques from America's Test Kitchen and Serious Eats.
Oats, walnuts, almonds, coconut and seeds are coated with warm maple syrup, honey and oil, baked golden in clusters and mixed with raisins.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 160 °C (140 °C fan) with a shelf in the middle. A moderate heat toasts the oats evenly without scorching the nuts.
- 2
Mix the dry ingredients. Stir the oats, walnuts, almonds, coconut, sesame, sunflower seeds and salt together in the large bowl.
- 3
Coat. Warm the maple syrup, honey and oil in the small saucepan, whisking, until runny and just warm. Pour over the dry mixture and stir until every flake is coated. Warm syrup spreads more evenly.
- 4
Spread. Tip onto the baking tray, spread evenly and press down lightly so the mixture bakes into clusters.
- 5
Bake. Bake for 15-20 minutes, stirring and re-spreading after 8 and 15 minutes, until light golden. Watch the final minutes, as nuts burn quickly.
- 6
Cool. Tip onto the second tray to stop the cooking, stir in the raisins, press flat and leave to cool completely on the rack, about 30 minutes. It crisps as it cools, so don't judge it while warm. Break into clusters.
- 7
Store and serve. Keep in the airtight jar. Serve 60 g with yoghurt or milk.
Storage
Keep in an airtight container at room temperature for up to 3 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- small saucepan
- whisk
- rubber spatula
- large rimmed baking tray, about 30 x 43 cm
- second baking tray
- wire rack
- airtight jar or tub (about 2 litres)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 275 kcal |
| Protein | 5.6 g |
| Carbohydrate | 30.1 g |
| of which sugars | 14.3 g |
| of which free sugars | 7.4 g |
| Fat | 16.3 g |
| of which saturates | 2.8 g |
| Fibre | 4 g |
| Salt | 0.11 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
