Hazelnut and Almond Granola

Hazelnut and Almond Granola

Gently toasted, with just the right amount of sweetness. I couldn't find a granola recipe that looked good so I came up with this (rather moreish) one.


  • Preheat the oven to 150 c (fan assisted).
  • In a large bowl carefully mix all of the toasting ingredients. It's a stubborn mixture so use strong kitchen utensils!
  • Spread the mixture over a large baking tray lined with greaseproof paper. Spread it reasonably thin so there's a large surface area for browning. Either use one large tray or two medium sized trays.
  • Bake for about 45 mins. Every 10 minutes, give the mixture a good stir and check how toasted it is. Really use your eye to determine when the granola is fully baked, because every oven is different.
  • Remove from the oven and leave to completely cool.
  • Stir through the dried fruits then transfer to an airtight container(s) for storage. This will keep fresh for a few weeks, not that you'll be able to leave it that long!

Toasting Ingredients

Thick Rolled Oats
300 g
Whole Blanched Hazelnuts
100 g
Whole Blanched Almonds
100 g
Sunflower Seeds
100 g
Sesame Seeds
100 g
Maple Syrup
90 ml
Clear Honey
50 ml
Dark Brown Muscovado Sugar
2 tbsp (35 g)
Sunflower Oil
3 tbsp
Vanilla Extract
1 tsp
Sea Salt
1 tsp, optional

Dried Fruit Ingredients

70 g
70 g
70 g
Dried Cranberries
70 g

Recipe Information

  • Cook Time: 45 mintes
  • Prep Time: 10 minutes
  • Yield: about 2 litres
Recipe published on .