Honey and Olive Oil Granola Recipe
Homemade Nutty Granola
Hey everyone, I hope you’re having a nice start to the week.
Homemade granola is something I love making but don’t do nearly often enough. It’s so simple and you can put exactly what you like in and leave out anything you’re not a fan of. I like mine super golden and crunchy.
Now that we’re heading into spring, I’m looking forward to lighter, cold breakfasts again, and granola fits in nicely. I think the quantities in this recipe work really well, but you can, of course, swap out the nuts for your favourites. I’m not a big breakfast person during the week, but when I do have it, this is such a good go-to. I love it with milk or a bowl of yoghurt, plus whatever fruit’s in season at the time.
And while it’s perfect for breakfast, it’s also great for adding an extra crunch to desserts. I like sprinkling it over a bowl of ice cream, it’s a really simple way to make it feel a bit more special. I’ve got to admit, though, I often snack straight from the jar. Maybe that’s why it never lasts too long when I make it!
I like to store my granola in a Kilner jar, it keeps it nice and fresh, plus it looks pretty on the kitchen work top. But any airtight container works just as well. As long as it’s sealed, your granola should stay good for a couple of weeks, though it rarely lasts that long in my house
