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Le Chaudron recipe

Granola maison

Homemade honey nut granola

⏱ 40 minServes 10Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

  • 400 g (14 oz)whole rolled oats
  • 100 g (3½ oz)sliced almonds
  • 100 g (3½ oz)chopped hazelnuts
  • 80 g (3 oz)sunflower and pumpkin seeds
  • 120 g (4 oz)runny acacia honey
  • 80 ml (⅓ cup)melted coconut oil
  • 150 g (5 oz)dried fruitcranberries, raisins
  • 1 tspground cinnamon
  • 400 g (14 oz) whole rolled oats
  • 100 g (3½ oz) sliced almonds
  • 100 g (3½ oz) chopped hazelnuts
  • 80 g (3 oz) sunflower and pumpkin seeds
  • 120 g (4 oz) runny acacia honey
  • 80 ml (⅓ cup) melted coconut oil
  • 150 g (5 oz) dried fruit cranberries, raisins
  • 1 tsp ground cinnamon
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large rimmed baking sheet (40 x 30 cm / 16 x 12 in)1 large 3 L (3 qt) stainless-steel bowl1 medium saucepan (14 cm / 5½ in) for melting the oil1 silicone spatula1 sturdy wooden spoon1 fan oven (150 °C / 300 °F)1 large sterilized glass jar (1 L / 1 qt)1 roll of parchment paper

03 — Method

  1. In the large bowl, mix the oats, sliced almonds, hazelnuts and sunflower and pumpkin seeds.
  2. Warm the honey with the melted coconut oil until smooth and runny.
  3. Pour the warm honey mixture over the oats, add the cinnamon and mix well with a spatula.
  4. Make sure everything is well coated so it caramelizes in the oven.
  5. Spread in an even 1 cm (⅜ in) layer on the parchment-lined sheet, without packing it down.
  6. Bake 30 minutes at 150°C (300°F) convection, stirring every 10 minutes, until evenly golden.
  7. Take out of the oven, stir in the dried fruit and let cool completely, then transfer to the sterilized airtight jar.

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CategoryDesserts