WP_20150608_038 I have been in the phase of making granola these days. I love the crunchiness of granola but I often find shop bought ones are too sweet. While travelling in the van without an oven, I made granola so often in a pan because it’s so quick to make and is really a good snack. And once I had the access to an oven again, I discovered a healthier way to make it. When eating granola, for me (and I believe for a lot of people, too!), the crucial point is how much of those big clusters you can get. Nothing makes you more excited than finding big clusters in your bowl of granola! To be able to produce those clusters, how wet the mixture (before cooking) is is the key point. It should be wet enough for the bits to stick together. If the mixture is too dry, you’ll still get granola but there will be no clusters, which is a little disappointing. When I used to make granola in a pan, I always thought I shouldn’t use any water in the recipe, so I only used oil and sweetener as wet ingredients. The result was that I had to use quite a lot of oil and sweetener to make the mixture wet enough then the granola turned out too sweet. Then the other day, in an attempt of making granola less sweet with less oil, I used some water as well. The result was, less sweet, deliciously healthy granola with lots of clusteres! Using water works only if you’re cooking in an oven, not in a pan. Granola is something that you can be so easily creative to make your own version. Try experimenting with variety of nuts, seeds, dried fruits, coco powder and spices etc. I munch on this everyday as a snack now. It’s also nice eaten with some milk of your choice, of course!


2 cups quick oats

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp linseeds

1/3 cup pecan (or other) nuts, roughly broken

1/2 tsp salt 1 tsp cinnamon

2 tbsp agave syrup

2 tbsp Extra Virgin olive oil

3 tbsp water

Coconut flakes, chopped dates or other dried fruits (optional)


1. Preheat the oven to 175C.

2. In a baking tray, put oats, seeds, nuts, salt and cinnamon and mix well.

3. In a bowl mix together agave syrup, oil and water.

4. Pour the wet mixture into the dry mixture and mix well.

5. Bake in the oven for 40 or until golden crispy. Take the tray out a few times during cooking and stir the mixture so it’s baked evenly.

6. Add coconut chips and dried fruits, if using. WP_20150608_030


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