Crispy granola – A recipe for the world’s best crispy granola with honey, cinnamon, seeds, and nuts.
This granola can be stored in a large jar or lunch box with a lid in a dry place. My granola can easily last for 2-3 weeks.
Follow me on social media
Would you like to save or share the recipe with others?
Try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.
I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.
300 g oatmeal, coarse ground
125 g sunflower seeds
120 g sesame seeds
125 g pumpkin seeds
125 g almonds
1 tsp. vanilla sugar
1 tsp. cinnamon
1 tsp. salt
175 g honey
50 g olive oil
125 g jumbo raisins or cranberries
Heat the oven to 170 C convection.
Mix the oatmeal, sunflower seeds, sesame seeds, pumpkin seeds, almonds, vanilla sugar, cinnamon, and salt in a large bowl.
Put the honey and olive oil in a small saucepan. Let it boil until it bubbles. Remove the pan from the heat and pour over the dry ingredients. Mix well and spread on a baking tray covered with baking paper. First bake the granola for 10 minutes, then stir it around. Bake again for 10 min. Stir well and add the raisins and bake again for 10 min. The granola should be baked for about 30 min. in total or until it’s golden and crispy all over.
Allow the granola to cool completely before pouring into a large lunch box with a lid or large jar with a lid. Enjoy!