This easy Nigella Granola is a crunchy, wholesome breakfast or snack packed with hearty oats, nuts, and seeds. Flavored with warm spices like ginger and cinnamon and lightly sweetened with maple syrup, it’s both healthy and delicious. Customize it with your favorite add-ins like dried fruit or coconut for a versatile, homemade treat perfect for any time of day!
Ingredients Needed:
- 300 grams rolled oats (not instant)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon Maldon sea salt flakes
- 100 grams natural skin-on almonds
- 75 grams sunflower seeds
- 75 grams pumpkin seeds
- 50 grams brown flaxseed
- 50 grams flaked almonds
- 25 grams sesame seeds
- 125 millilitres extra virgin olive oil
- 125 millilitres maple syrup
How To Cook Granola :
- Preheat the Oven: Preheat your oven to 150°C (300°F) or gas mark 2. Line a large baking sheet (approximately 46 x 34 x 1.5 cm) with baking parchment.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground ginger, ground cinnamon, and Maldon sea salt flakes. Mix well, using your hands if necessary.
- Add Nuts and Seeds: Stir in the natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, and sesame seeds until evenly mixed.
- Combine Wet Ingredients: In a measuring jug, mix together the extra virgin olive oil and maple syrup.
- Combine Wet and Dry Ingredients: Pour the oil and syrup mixture over the oat and nut mixture. Use a fork to combine everything thoroughly.
- Spread and Bake: Spread the mixture evenly on the prepared baking sheet.
- Toast: Bake for 30 minutes, then stir with spoons or spatulas to ensure even toasting. Bake for an additional 30 minutes.
- Cool: Let the granola cool completely on a wire rack. It will crisp up as it cools.
Recipe Tips
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor. Old spices can be less potent and affect the taste of your granola.
- Mix Thoroughly: When combining the wet and dry ingredients, mix thoroughly to ensure even coating. This helps all the oats and nuts toast uniformly.
- Even Spreading: Spread the granola evenly on the baking sheet. This allows for consistent toasting and prevents some parts from burning while others stay raw.
- Stir During Baking: Stir the granola halfway through baking to ensure it toasts evenly on all sides. This helps avoid burnt spots and gives a uniform crunch.
- Cool Completely: Allow the granola to cool completely on a wire rack before storing. This makes it crisp up properly and prevents it from becoming soggy in storage.
How To Store & Reheat Leftovers
- Refrigerate: Let Leftovers granola cool to room temperature. Then, put it in an airtight container and keep it in the fridge. It will stay good for up to 2 weeks.
- Freeze: You can freeze leftovers Leftovers granola. Put it in an airtight container or bag and freeze for up to 3 months. Thaw at room temperature before eating.
Nutrition Facts
Serving Size: 1 cup (approximately 120 grams)
- Calories: 570
- Total Fat: 32 grams
- Saturated Fat: 3 grams
- Cholesterol: 0 mg
- Sodium: 10 mg
- Potassium: 370 mg
- Total Carbohydrate: 60 grams
- Dietary Fiber: 8 grams
- Sugars: 20 grams
- Protein: 12 grams
More Nigella Recipe:
- Nigella Coffee Ice Cream
- Nigella Limoncello Trifle
- Nigella Chocolate Self Saucing Pudding
- Nigella American Pancakes
- Nigella Blackberry Jam Recipe
Nigella Granola
Description
Nigella Lawson’s Granola is made with rolled oats, ground ginger, ground cinnamon, Maldon sea salt flakes, natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, sesame seeds, extra virgin olive oil, and maple syrup. This delicious granola recipe creates a tasty breakfast or snack that takes about 2 hour and 10 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F) or gas mark 2. Line a large baking sheet (approximately 46 x 34 x 1.5 cm) with baking parchment.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground ginger, ground cinnamon, and Maldon sea salt flakes. Mix well, using your hands if necessary.
- Add Nuts and Seeds: Stir in the natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, and sesame seeds until evenly mixed.
- Combine Wet Ingredients: In a measuring jug, mix together the extra virgin olive oil and maple syrup.
- Combine Wet and Dry Ingredients: Pour the oil and syrup mixture over the oat and nut mixture. Use a fork to combine everything thoroughly.
- Spread and Bake: Spread the mixture evenly on the prepared baking sheet.
- Toast: Bake for 30 minutes, then stir with spoons or spatulas to ensure even toasting. Bake for an additional 30 minutes.
- Cool: Let the granola cool completely on a wire rack. It will crisp up as it cools.
Notes
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor. Old spices can be less potent and affect the taste of your granola.
- Mix Thoroughly: When combining the wet and dry ingredients, mix thoroughly to ensure even coating. This helps all the oats and nuts toast uniformly.
- Even Spreading: Spread the granola evenly on the baking sheet. This allows for consistent toasting and prevents some parts from burning while others stay raw.
- Stir During Baking: Stir the granola halfway through baking to ensure it toasts evenly on all sides. This helps avoid burnt spots and gives a uniform crunch.
- Cool Completely: Allow the granola to cool completely on a wire rack before storing. This makes it crisp up properly and prevents it from becoming soggy in storage.
Nigella Granola