Homemade granola (no refined sugar)

Crunchy and fragrant, this homemade granola takes a few minutes to prepare and costs a fraction of the price of shop-bought versions, which are often too sweet and fatty. Rolled oats, nuts and a hint of maple syrup caramelise in the oven for a crunchy breakfast to sprinkle over yoghurt or enjoy with milk. You control everything that goes into it.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 12  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 221 kcal · 7 g protein · 19 g carbohydrate · 12 g fat

Ingredients

• 300 g rolled oats
• 100 g almonds
• 50 g walnuts
• 3 tbsp maple syrup
• 3 tbsp coconut oil
• 1 tsp cinnamon

Method

1. Preheat the oven to 160 °C. Roughly chop the nuts.
2. Mix the oats, nuts, cinnamon, maple syrup and melted coconut oil.
3. Spread in an even layer on a baking tray.
4. Bake for 20 to 25 minutes, stirring halfway, until the granola is golden. Leave to cool (it crisps up as it cools).

Nutritional benefits

Made at home, granola avoids the excess sugar and oil of industrial versions: here a small amount of maple syrup is enough, and the oats provide fibre and beta-glucans that are good for cholesterol. The almonds and walnuts supply healthy fats (including plant omega-3), protein and magnesium. A crunchy, energising breakfast, to be portioned sensibly as it is calorie-dense, ideally over plain yoghurt with fresh fruit.

Variations and substitutions

• With seeds: pumpkin, sunflower, flax, sesame.
• Fruity: add dried fruit (raisins, cranberries) after baking.
• Chocolate: a few dark chocolate chips once cooled.
• Nut-free: replace the nuts with seeds for allergies.

Storage and making ahead

Granola keeps for 3 to 4 weeks in an airtight jar away from moisture, which makes it ideal to prepare in large quantities. Wait until it is completely cold before storing it so that it stays crisp.

💡 Good to know

For really crunchy clusters, do not stir the granola while it cools: let it form clumps, then break them up once cold. Measure it out as it is high in calories: 30 to 40 g is enough per serving.

Read also

Discover more healthy & balanced recipes · vegetarian recipes · vegan recipes.

The foods in this recipe: oats · almonds · walnuts · maple syrup · oil.

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