One of the most iconic and well-known stores in London sells a granola that I love. It is rich in seeds, flavored with vanilla and orange, and very crunchy. I was inspired by it to create my own recipe using organic ingredients. After many attempts, I came up with a granola to my taste, which I can keep for three weeks.
MY ALMOND AND PECAN GRANOLA WITH A HINT OF ORANGE
6 March 2025
: For 450g
: 15 min
: 45 min
: 1 hr
: Very easy
A baking sheet, a saucepan, a wooden spoon, and a mixing bowl are all you need to prepare a large jar of granola. To achieve the crunchiness, let the granola cool for a good hour after taking it out of the oven without touching it.
Ingredients
- 150 g gluten-free oats
- 30 g corn flakes
- 20 g sliced or chopped almonds
- 15 g pecans
- 15 g pistachios
- 20 g sunflower seeds
- Juice and zest of 2 oranges (150 ml)
- 20 g brown sugar
- 50 g liquid honey
- 15 g coconut oil
- 1 tsp natural vanilla extract
- 1 pinch of salt
Directions
- Step 1 Roughly chop the pistachios and pecans before adding them to a mixing bowl with the oats, seeds, and cornflakes. Add the salt, almonds, orange zest, and vanilla, then mix well. Preheat the oven to 140°C (285°F), line a baking sheet with parchment paper, and set it aside.
- Step 2 In a saucepan over low heat, combine the orange juice, honey, brown sugar, and oil, stirring until everything is melted. Pour the mixture into the bowl with the dry ingredients and stir until fully absorbed. Spread the granola evenly on the baking sheet and place it in the oven.
- Step 3 Remove the baking sheet from the oven every 10 to 15 minutes and stir with a wooden spoon to ensure even baking. The granola is ready when it turns golden brown.
- Step 4 Let it cool completely before breaking it into pieces and transferring it to an airtight jar. Enjoy it with yogurt or drizzled with milk. Personally, I use oat or hazelnut milk—it’s divine!
Good to know!
