Clara Bennett This hearty Nigella Granola is made with rolled oats, skin-on almonds, sunflower seeds, pumpkin seeds, and a unique blend of extra virgin olive oil and maple syrup. The result is a wonderfully crunchy and toasty granola with a perfect balance of sweet and savory flavors from the spices and sea salt. It’s perfect for a wholesome breakfast any time of year and makes enough to fill a large jar.
Nigella Granola Ingredients
- 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 Make Nigella Granola
- Preheat and prepare: Set your oven to 150°C (300°F). Line a large baking sheet (about 46 x 34 cm or a half sheet pan) with baking parchment.
- Combine dry ingredients: In a large bowl, tip in the rolled oats, ground ginger, ground cinnamon, and sea salt. Use your hands or a spoon to mix everything together well.
- Add nuts and seeds: Add all the nuts and seeds to the bowl—the skin-on almonds, sunflower seeds, pumpkin seeds, flaxseed, flaked almonds, and sesame seeds. Mix again until everything is evenly distributed.
- Mix in the wet ingredients: In a separate measuring jug, stir the extra virgin olive oil and maple syrup together. Pour this liquid mixture over the oats and use a fork to combine everything thoroughly.
- Spread on the baking sheet: Tip the granola mixture onto your prepared baking sheet. Use a spatula to spread it out into a single, even layer.
- Bake and flip: Place the sheet in the oven and bake for 30 minutes. Remove the tray and use spoons or spatulas to carefully turn the granola over, helping the underside to toast.
- Finish baking and cool: Return the granola to the oven for another 30 minutes. Once done, place the entire baking sheet on a wire rack and let the granola cool completely without stirring it.
Recipe Tips
- Low and Slow is Key: Baking the granola at a low temperature ensures that the nuts, seeds, and oats toast evenly without burning. This slow process develops a deep, nutty flavor.
- Don’t Skip the Salt: The sea salt flakes are crucial for balancing the sweetness of the maple syrup. They also enhance the savory notes from the olive oil and the natural flavor of the nuts.
- Cool Completely for Crunch: You must let the granola cool completely on the baking sheet without touching it. This is the most important step for creating those large, crunchy clusters.
- Use Good Olive Oil: Extra virgin olive oil gives this granola a unique, savory, and slightly peppery background note that you won’t get from other oils. It creates a more complex and delicious flavor.
What To Serve Granola
This homemade granola is fantastic served in a bowl with cold milk or your favorite plant-based milk alternative. It’s also delicious sprinkled over a bowl of thick Greek yogurt with fresh berries or sliced bananas. For an easy dessert, use it as a crunchy topping for baked apples or a scoop of vanilla ice cream. You can also simply grab a handful for a quick and satisfying snack on its own.
How To Store Granola Leftovers
- Store at Room Temperature: Once the granola is completely cool, transfer it to a large airtight container or jar. It will stay fresh and crunchy at room temperature for up to one month.
- Freeze: To extend its shelf life, you can freeze the granola. Place it in a freezer-safe zip-top bag, remove as much air as possible, and store it in the freezer for up to 3 months. It can be eaten directly from the freezer.
Nigella Granola Nutrition Facts
- Calories: 195 kcal
- Total Fat: 13g
- Saturated Fat: 1.5g
- Sodium: 60mg
- Total Carbohydrate: 16g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 5g
Frequently Asked Questions
- Can I make this granola gluten-free? Yes, absolutely. To make this recipe gluten-free, simply ensure you use certified gluten-free rolled oats. All other ingredients are naturally gluten-free.
- Can I use different nuts or seeds? This recipe is very flexible. You can swap out the nuts and seeds for others you prefer, such as pecans, walnuts, or chia seeds. Just try to keep the total quantity of nuts and seeds roughly the same to maintain the right balance.
- My granola isn’t crunchy. What went wrong? The most common reason for soft granola is not letting it cool completely and undisturbed on the baking sheet. This cooling step is when it hardens and forms clusters. It could also be that it needs a little more time in the oven or has been stored in a container that isn’t airtight.
- Can I use honey instead of maple syrup? You can substitute honey for maple syrup, but it will change the flavor slightly and may cause the granola to brown a little faster. Keep a close eye on it while it bakes.
More Nigella Recipe:
- Nigella Coffee Ice Cream
- Nigella Limoncello Trifle
- Nigella Chocolate Self Saucing Pudding
- Nigella American Pancakes
- Nigella Blackberry Jam Recipe
Nigella Granola Recipe
Description
This easy homemade Nigella Granola recipe is loaded with rolled oats, nuts, and seeds. It’s baked with a unique blend of extra virgin olive oil and maple syrup, creating a perfectly crunchy granola with a delicious sweet and savory flavor.
Ingredients
Instructions
- Preheat oven to 150°C (300°F) and line a large baking sheet.
- In a large bowl, combine oats, spices, salt, nuts, and seeds.
- In a jug, mix the olive oil and maple syrup, then pour it over the oat mixture and stir to combine.
- Spread the granola evenly onto the prepared baking sheet.
- Bake for 30 minutes, turn the granola over, and bake for another 30 minutes.
- Let the granola cool completely on the baking sheet without stirring before transferring to an airtight container.
Nigella Granola