This is definitely my go-to granola. I love the oil and honey combination, as well as the cranberries. Flax and sesame seeds are what I usually have on hand, but these can easily be switched with sunflower or pumpkin seeds.
I first made this granola ages ago, in fact a few of you might remember a very similar version of it from my first blog, On Top Of Spaghetti. It works really well for me, and I love using it as a base for experiments with other nuts and seeds. This version is however completely satisfying as is, and if it wasn’t my job to keep trying new recipes, there’s a chance I’d just make this one over and over again.
Does having a homemade granola on hand sound a bit pretentious and “housewifely”? I’m not sure. I know what it’s like working crazy hours and I think if someone told me then that I should make my own cereal I might have throttled her. Or deleted her blog from my bookmarks. Well, I hope you don’t do either (actually I don’t know which would be worse). So can I just say that I’ve nothing against a box of good quality cereal. Have you tried Crunchy Nut with Greek yogurt? Wow. It’s dessert-worthy. But hear me out. This granola is so worth the extra time. Yes it’s healthier, but it’s also tastier than most shop-bought stuff. How about you save it for a weekend project? Something maybe the kids could be involved in making? At the end of the day, you are controlling the amount of sugar and salt that goes into your –and their- brekkie. That’s always a good thing.
My favourite way of eating this granola is with tangy buttermilk or kefir. It’s also amazing with Greek yogurt and fresh fruit. You only need a small amount as it’s nice and filling, especially if you chop a banana or some strawberries into it. Grapes and peaches are also gorgeous. The quantities below are fairly moderate, but you can easily double them and make a big batch. Store in an airtight container to keep fresh for longer. I’ve kept mine for up to 10 days and the only problem I faced was keeping my fingers out of the jar.