I’m a real granola fan! There’s nothing like making your own granola. Here’s a recipe for homemade Almond, Cashew and Peanut Granola!

Basic recipe for homemade granola

The basic recipe for homemade granola is very simple. It takes just a few minutes to prepare and ten minutes to cook.

The basic ingredient of granola is oat flakes. Then you can add any type of nuts or dried fruit. You can also add spices such as vanilla, cinnamon or cocoa. Some people add small pieces of chocolate, but be careful you have to add it after cooking or it will melt in the oven!

Basic recipe

For my basic homemade granola recipe, I use the following amounts:

• 400 g oat flakes
• 200-225g g walnuts, hazelnuts, almonds etc…
• 75 ml oil (coconut, sunflower, rapeseed etc.)
• 100 ml honey, agarve syrup or maple syrup

These quantities will allow you to obtain about two glass jars (75 cl) of granola. Personally, this is enough for me to last 2 to 3 weeks and I eat 2 to 3 tablespoons of granola every day on my yoghurt, in my muesli or on my porridge.

Then mix all the ingredients together. It doesn’t matter if some ingredients stick together and form small bunches. This is normal, it will give you some big chunks of granola when baked.

If you want a sweeter and more compact granola, you can add one or two spoonfuls of honey, argarve or maple syrup.

After that, place the granola on a baking tray covered with baking paper.

If you use the quantities mentioned above, I advise you to cook the granola in two batches. It is important that the granola is well spread out on the baking sheet.

Finally, preheat to 160°C (320 °F) and cook for 15 minutes. I advise you to cook for 8 minutes and then gently turn the granola so that it browns on all sides. Then continue cooking for 7 minutes.

IMPORTANT: Once out of the oven, let the granola cool without touching it. When the granola comes out of the oven, it is still a little soft, which is normal. It will become crispy as it dries. So wait until it has cooled down before you put it in a jar.

Personally, once cooked, I put some of the granola in a jar, then I keep the rest in a vacuum bag. This will keep the crunchy granola crunchy for several weeks.

Preparation of the Almond, Cashew and Peanut Granola

I really like nuts in my granola, which is why I choose to mix different types of nuts. I just took everything I had in my cupboards!

For the preparation of the Almond, Cashew and Peanut Granola, I followed the basic recipe explained above.

I mixed the following ingredients:

• 400 g oat flakes
• 30 g flaked almonds
• 60 g whole almonds
• 80 g cashew nuts
• 50 g peanuts, blanched, unsalted
• 100 g honey
• 75 ml sunflower oil

Then I baked it in the oven as indicated above: 15 minutes at 200 °C in a preheated oven. In order to spread the granola on the baking tray, I bkaed it in two batches.

I love this recipe! I use my homemade granola on most of my breakfast bowls. The granola adds a delicious, crunchy, sweet taste!

• Mango, Kiwi and Passion Fruit Porridge
• Quick Porridge with Strawberries and Cherries
• Yoghurt with fruits, granola and cinnamon
• Yoghurt with fruits and granola
• Chia pudding with cinnamon
• Almond chia pudding

Feel free to leave me a comment if you liked this recipe or if you have any questions.