My Homemade Granola

How I Make My Homemade Granola | Cate Renée

As someone who used to loathe even the thought of breakfast time I’m happy to report that I’ve slowly come full circle and started to enjoy it. I am a big lover of going out for breakfast with friends and family and eating a full English breakfast but that’s something I like to reserve for the weekends and special occasions. For the most part each day I eat one of two breakfasts: gluten free Weet-Bix with fresh berries and A2 light milk or this delicious and crunchy homemade granola with yoghurt and fruit. This recipe is super simple and one that doesn’t really need any instructions or guidelines to follow and it can keep for up to three months in your pantry!


1 cup rolled oats
1/2 cup shredded coconut
1/2 cup almonds
1/4 cup pecans
1/4 cup macadamias
1/4 cup walnuts
1/4 cup pepitas
1/4 cup sunflower seeds
1/4 cup cacao nibs
3 tbs rice malt syrup
1 tbs chia seeds
1 tbs flaxseeds
1 tbs organic honey
1 tbs cinnamon sugar


Preheat the oven to 160° Celsius and line a baking tray with parchment paper. Roughly chop the nuts so you’re left with some whole, some chopped, and some fine pieces. Add all the dry ingredients into a large mixing bowl and stir through until combined. Mix in wet ingredients and make sure everything is evenly coated and then pour onto baking tray and pop into the oven for 10-15 minutes or until golden. Make sure to stir mixture every couple of minutes to avoid burning granola. Remove from oven and allow to cool completely before storing into an air-tight container or jar. This can keep in the pantry for several months and is best enjoyed with Greek yoghurt and fruit or crumbled over a banana split.

How I Make My Homemade Granola | Cate Renée

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