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Breakfast

Homemade Nut Granola

Trust me when I say, that once you start making granola, it’s hard to go back to the shop-bought version. Crunchy nuts, coconut and the caramelized sweetness from the maple syrup and honey, make this a delicious breakfast topping to yogurt or as a snack! Not only it’s healthier for you, but you can also make a huge batch, bake it and store it – and this will last you a while! This is my Homemade Nut Granola.

Ingredients for this Homemade Nut Granola

This Homemade Nut Granola is mainly made up of plain rolled oats and you can add or substitute other ingredients with whatever you like to add too!

It’s made with no refined sugars, just honey and maple syrup for sweetness. Just wholesome ingredients making it healthier than the shop-bought versions.

If you prefer a fruit granola instead of nuts, you can add dried raisins, sultanas or cranberries after baking too.

I’ve put a few suggestions in the list below.

Image by Martin Hetto from Pixabay

Dry Ingredients

  • Rolled Oats
  • Mixed Nuts: I used chopped almonds & cashews, but you can substitute for pecans, pistachios, hazelnuts or peanuts or leave out completely for a nut-free version. Walnuts can also be used but should be added in the last 5 minutes of cooking as they can burn easily.
  • Chia Seeds
  • Pepita Seeds: Can be replaced for sunflower seeds
  • Dried Shredded Coconut. Added at the end of cooking as it can burn easily
  • Cacao Nibs (optional), added at the end. I like to add Cacao nibs for extra flavour and crunch and because I just love chocolate!

Wet Ingredients

  • Honey
  • Maple Syrup
  • Coconut Oil
  • Vanilla essence (not essential, but adds a lovely aroma to the granola!)

How to make this Homemade Nut Granola

Making home-made granola is easy and you can make a big batch in one go by filling 2-3 large trays. Here is how you make it step by step:

Pre-heat oven & Combine dry ingredients

You start off by getting your oven hot at 180 degrees (or 160 for fan forced). Prepare 2 large trays (I used 2, 25cm x 40cm trays) and line them with baking paper.

Combine all the dry ingredients EXCEPT for the dried coconut and cacao nibs. These are added later otherwise they can burn easily and make the granola bitter.

Dry Ingredients for nut granola

Mix dry ingredients with wet ingredients

Prepare the wet ingredients: In a bowl, melt the coconut oil, then add the honey, maple syrup and vanilla essence and mix through.

Combine with the dry ingredients and ensure all the dry ingredients are coated well in the honey/maple mixture.

Prepare the granola for baking

Divide the granola mixture between the trays. Flatten it as much as you can to spread out evenly across the trays. Don’t overfill the trays if you are using smaller trays! Place in the hot oven for 20 minutes.

Mix halfway through so that the granola can get an even, golden crunch!

getting the granola ready for baking

Add the coconut & cacao nibs

Take the granola out of the oven, add the desiccated coconut and cacao nibs and give it a good stir.

Return to the hot oven for a further 5 minutes.

Homemade nut granola with coconut and cacao nibs added towards the end of cooking

Cool and store

Take the granola out of the oven and let it cool completely to dry before storing it in an airtight container. Enjoy!

Serving Suggestions

Enjoy this Homemade Nut Granola over yogurt, ice cream, with your favourite milk, or as a tasty, nutritious snack just on its own!

Storage for Granola

Storage of this Homemade Nut Granola

Ensure the granola is completely cooled and cold before storing it away. The granola will last for at least 4 weeks at room temperature in an airtight container. I like to store mine in a large clip top jar like Kilner Jars for the best seal so the granola does not go stale!

Want to read more?

If you liked this granola recipe – in the making I have a Nut-Free Chocolate Granola coming soon!

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Homemade Nut Granola

Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 1 hour
Maple Honey Nut Granola perfect to top your breakfast

Equipment

  • 2 Oven Trays 25 x 40 cm

Ingredients

Dried Ingredients

  • 500 gr Rolled Oats
  • 1 Cup Mixed Chopped nuts (such as almonds, cashews, peanuts, pecans or hazelnuts)
  • 1 Cup Pepita Seeds
  • Half Cup Black Chia Seeds
  • 1 Cup Dried Shredded Coconut
  • Half Cup Cacao Nibs (optional)

Wet Ingredients

  • 3 tbsp Coconut Oil (melted)
  • 3 tbsp Maple Syrup
  • 3 tbsp Honey
  • 2 tsp Vanilla Essence (optional)

Instructions 

  • Preheat oven at 180 degrees (or 160 for fan forced). Prepare 2 large trays (I used 2, 25cm x 40cm trays) and line them with baking paper.
  • Combine all the dry ingredients EXCEPT for the dried coconut and cacao nibs. These are added later otherwise they can burn easily and make the granola bitter.
  • Prepare the wet ingredients: In a bowl, melt the coconut oil, then add the honey, maple syrup and vanilla essence and mix through.
    Combine with the dry ingredients and ensure all the dry ingredients are coated well in the honey/maple mixture.
  • Divide the granola mixture between the trays. Flatten it as much as you can to spread out evenly across the trays. Don't overfill the trays if you are using smaller trays! Place in the hot oven for 20 minutes. Mix halfway through so that the granola can get an even golden crunch!
  • After the 20 minutes, Take the granola out of the oven, add the desiccated coconut and cacao nibs and give it a good stir.
    Return to the hot oven for a further 5 minutes.
  • Turn the oven off and Take the granola out of the oven.
    Let it cool completely to dry before storing it in an airtight container.
    Enjoy!

Notes

Serving Suggestions: Enjoy this Homemade Nut Granola over yogurt, ice cream, with your favourite milk, or as a tasty, nutritious snack just on its own!
Storage of this Homemade Nut Granola: Ensure the granola is completely cooled and cold before storing it away. The granola will last for at least 4 weeks at room temperature in an airtight container. I like to store mine in a large clip top jar like Kilner Jars for the best seal so the granola does not go stale!
Course: Breakfast
Keyword: easy breakfast, granola, healthy breakfast, nut granola
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Recipes

Sticky Fried Brown Rice

You won’t believe the flavour in this easy Sticky Fried Brown rice! Loaded with lots of vegetables and using brown rice, this fried rice is nothing but boring. Check out what the secret ingredient is that takes this classic dish to the next level!

Sticky Fried Brown Rice

Ingredients for this Sticky Fried Brown Rice

  • Brown Rice: This recipe is the perfect way to use up leftover rice. Although you can most definitely replace the brown for regular jasmine or long grain rice, I find the brown rice has a nuttier flavour that goes very well in this dish
  • Garlic and ginger: to start off the flavour in the wok. Just watch out as it burns easily in the hot oil so keep it moving
  • Vegetables: Lots of them! Making this dish is another great way to use up any leftover vegetables that are sitting in the bottom drawer of your fridge! you can replace any of the vegetables for many others like string beans, corn and cabbage
  • Bacon or Ham: for even more flavour!
  • Soy Sauce & Dark Soy: Soy & dark soy sauces are essential for fried rice. But, you can use just soy if you don’t have dark soy on hand. I love adding Dark Soy as it add some sweetness and a deep dark caramel colour to the rice
  • The Secret Ingredient: Thai Chilli Jam! (Nam Prik Pao): This is for me what takes this fried rice to the next level. You can find chilli jam in your local asian grocer or online on Amazon, I use Suraya Chilli Jam (link HERE). The Thai style jam is usually made of chillies, shallots, garlic, soybean oil, shrimp paste, sugar and salt. It adds a wonderful warmth and heat to the dish! If you can’t get a hold of Thai chilli jam, regular Siracha Sauce is a great substitute and will also add a nice kick of spice to the rice.

Make this Sticky Fried Brown Rice

This Sticky Fried Brown Rice can be made in a few easy steps and cooks in just under 15 minutes so have everything ready to stir fry when you begin cooking:

Cook onion and garlic

Heat the oil in the wok over high heat and once hot, add the garlic and ginger. With a wooden spoon keep stirring and cooking the garlic and ginger until fragrant for 1-2 minutes.

Add Bacon and Vegetables

Add the sliced bacon for a minute, then add the chopped carrots, capsicum, broccoli/peas and cook for about 5 minutes over high heat.

Combine Stir-fry Sauce

In the meantime, in a small bowl mix the chilli jam with the soy, dark soy and water and combine.

Stir-fry the rice

Add the rice to the wok making sure they are no lumps and combine with the rest for 3 minutes.

Add Sauce

Add the sauce and the spring onions and keep stirring for another few minutes, making sure the sauce has coated all the rice, before turning off the heat.

Top, garnish and Serve!

Top with a fried egg & sesame seeds! Enjoy!

Storage Suggestions

This sticky fried brown rice can be stored in the fridge in a airtight container for up to 4 days. 

When re-heating, note that brown Rice can dry out! If reheating after a few days add a tablespoon on water before re-heating to add moisture back in the rice. 

Want more?

Love rice? Check out more of my rice recipes like this Black Rice Salad or Pumpkin and Bacon Risotto

Print Pin

Sticky Fried Brown Rice

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people
A delicious, easy fried rice with so much flavour!

Equipment

  • 1 steel wok or a regular skillet will also work fine! It just won't give as much caramelisation on the vegetables and rice

Ingredients

  • 4 tbsp vegetable oil
  • 4 garlic cloves (finely chopped)
  • 2 cm ginger (finely chopped)
  • 2 slices bacon or ham (thinly sliced)
  • 2 carrots (sliced)
  • 2 red capsicum (thinly sliced)
  • half cup frozen peas or chopped broccoli
  • 2 cups cooked brown rice
  • 2 spring onions (thinly sliced)
  • 1 tbsp thai chilli jam
  • 1 tbsp dark soy sauce
  • 3 tbsp soy sauce
  • 4 tbsp water
  • 1 tbsp sesame seeds (optional to garnish)

Instructions 

  • Heat the oil in the wok over high heat and once hot, add the garlic and ginger. With a wooden spoon keep stirring and cooking the garlic and ginger until fragrant for 1-2 minutes
  • Add the sliced bacon for a minute, then add the chopped carrots, capsicum, broccoli/peas and cook for about 5 minutes over high heat
  • In the meantime, in a small bowl mix the chilli jam with the soy, dark soy and water and combine
  • Add the rice to the wok making sure they are no lumps and combine with the rest for 3 minutes
  • Add the sauce and the spring onions and keep stirring for another few minutes, making sure the sauce has coated all the rice, before turning off the heat
  • Top with a fried egg & sesame seeds!

Notes

Storage: In a airtight container in the fridge for up to 4 days. 
Note: Brown Rice can dry out! If reheating after a few days add a tablespoon on water before re-heating to add moisture back in the rice 
Course: Main Course
Cuisine: asian
Keyword: brown fried rice, brown rice, easy recipe, fried rice
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