Uploaded March 2026 | Updated September 2026, 2 weeks ago
Recipe below! Store-bought granola can be too sweet or too fatty, but follow along this step-by-step recipe to make delicious granola at home that's just right! Perfect for breakfast or a snack. (Plus it's vegan & gluten-free!)
For me, the fulfillment of making granola from scratch is twofold. First, I like granola that is less sweet and lower in fat than a store-bought version, so I appreciate the cook’s control I have. Second, I would vote for the toasty, spiced aroma of baking granola as one of my favourite baking smells…ever. With lemon zest and cardamom at play in this recipe, it holds that beautiful, refined citrus-spice aroma and taste for a long time.
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Makes about 6 cups (1.5 L)
Prep time: 15 minutes
Cook time: 30 minutes
Note: The granola will keep in an airtight container at room temperature for up to 3 weeks.
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• Ingredients •
2 cups (200 g) regular rolled oats
1 cup (110 g) sliced almonds
½ cup (115 g) unsalted sunflower seeds
½ cup (50 g) oat bran
2 Tbsp (22 g) flaxseeds or chia seeds
½ cup (125 mL) maple syrup
⅓ cup (80 mL) neutral oil
Finely grated zest of 2 lemons
1½ tsp ground cardamom
½ tsp ground cinnamon
1 cup (150 g) golden raisins
½ cup (75 g) dried strawberries
½ cup (65 g) diced dried apricots
½ cup (50 g) toasted large coconut flakes
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• Directions •
1. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.
2. In a bowl, toss together the oats, almonds, sunflower seeds, oat bran and flaxseeds (or chia seeds).
3. In a pan over medium-low heat, heat the maple syrup, oil, lemon zest, cardamom and cinnamon for about 5 minutes to infuse the flavours. Pour the warm honey mixture over the grains and toss well so that everything is coated. Spread this in an even layer on the baking tray.
4. Bake the granola for about 30 minutes, stirring at 10-minute intervals. Remove the baking tray to a cooling rack, stir the dried fruits and coconut into the granola and let it cool completely before packing it into an airtight container.
Recipe below! Store-bought granola can be too sweet or too fatty, but follow along this step-by-step recipe to make delicious granola at home that's just right! Perfect for breakfast or a snack. (Plus it's vegan & gluten-free!)
For me, the fulfillment of making granola from scratch is twofold. First, I like granola that is less sweet and lower in fat than a store-bought version, so I appreciate the cook’s control I have. Second, I would vote for the toasty, spiced aroma of baking granola as one of my favourite baking smells…ever. With lemon zest and cardamom at play in this recipe, it holds that beautiful, refined citrus-spice aroma and taste for a long time.
--------
Makes about 6 cups (1.5 L)
Prep time: 15 minutes
Cook time: 30 minutes
Note: The granola will keep in an airtight container at room temperature for up to 3 weeks.
--------
• Ingredients •
2 cups (200 g) regular rolled oats
1 cup (110 g) sliced almonds
½ cup (115 g) unsalted sunflower seeds
½ cup (50 g) oat bran
2 Tbsp (22 g) flaxseeds or chia seeds
½ cup (125 mL) maple syrup
⅓ cup (80 mL) neutral oil
Finely grated zest of 2 lemons
1½ tsp ground cardamom
½ tsp ground cinnamon
1 cup (150 g) golden raisins
½ cup (75 g) dried strawberries
½ cup (65 g) diced dried apricots
½ cup (50 g) toasted large coconut flakes
--------
• Directions •
1. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.
2. In a bowl, toss together the oats, almonds, sunflower seeds, oat bran and flaxseeds (or chia seeds).
3. In a pan over medium-low heat, heat the maple syrup, oil, lemon zest, cardamom and cinnamon for about 5 minutes to infuse the flavours. Pour the warm honey mixture over the grains and toss well so that everything is coated. Spread this in an even layer on the baking tray.
4. Bake the granola for about 30 minutes, stirring at 10-minute intervals. Remove the baking tray to a cooling rack, stir the dried fruits and coconut into the granola and let it cool completely before packing it into an airtight container.
