Grand granola in under fifteen minutes

For some reason, I never made the connection between baking and breakfast cereal. I never realised you could make your own cereal at home. I thought it was one of those things that only existed in boxes in the shops, as if it grew exclusively in the ground, ready packaged, or something. Turns out, its made from one of the ingredients you’ve probably all got in the cupboard: oats. (You all probably knew this already). I laughed when I found out how easy it is to make, and then I got up and made a huge batch. 15 minutes later, I was stuffing my face by the handful. Granola is so expensive in the shops, and it often contains a lot of unnecessary sugars. With this easy recipe, you can be eating your own quicker than it would probably take you to walk to the shop and buy it. It lasts longer, tastes better, costs a lot less, and you’ve got full control over the sugar content and added extras. So let’s go! Pop the oven on, get those oats out, and enjoy!

Fifteen-minute oat granola


  • 2 cups rolled oats (gluten free if you prefer)
  • 2 or 3 tbsp maple syrup (I won’t judge if you use more)
  • 2 tbsp coconut oil
  • pinch of salt
  • Any dried fruit, nuts, seeds etc. you want. (I used pecans and a pumpkin seed, cranberry, and apricot trail mix).


  1. Melt the coconut oil in a saucepan. Once it’s melted, take it off the heat.
  2. In a mixing bowl, add the oats, dried fruit, and nuts
  3. Pour the coconut oil and maple syrup over the oats. Add the salt (this really does make it taste divine).
  4. Mix it all together to ensure the oats are completely coated.
  5. Spread the mixture thinly onto a baking sheet (I put baking paper over a normal oven tray and this worked well) and bake at gas mark 2 for 10-15 mins.


You’re simply aiming to toast the oats. They might take slightly longer to cook than the time above, especially if you want them really crispy and to form delicious oaty clusters (not a great word, but what can ya do?)  like shop-bought, but they will be cooked after about 12. Make sure you keep it on a low heat, because you really don’t want to burn them. Slow and steady wins the race.

What you do with them once you’ve made them is up to you. They work great as a dry snack to give you that sweet (and ever so slightly salty) fix when you’re flagging mid-afternoon. They work wonders with some yoghurt and fresh fruit. You could even top a smoothie bowl with them. So get creative with those flavours! Why not try melting a little dark chocolate into your coconut oil for chocolate granola, or mixing pistachios with freeze-dried strawberries? The possibilities are endless. I love hearing about your bakes, so let me know what flavours you try, and how you enjoy your granola!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s