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For me, finding a recipe that strikes the perfect balance between health and indulgence often feels like striking gold—and Jamie Oliver’s granola recipe is exactly that treasure.
Table of Contents
How to make Jamie Oliver’s Granola
Jamie Oliver’s granola is a homemade breakfast mixture made by baking rolled oats with nuts, seeds, and a natural sweetener (like honey or maple syrup) until it becomes golden and crunchy, often finished with dried fruit for extra flavour.
Ingredients
Jamie Oliver’s granola is known for being highly customizable, but a classic version usually features a mix of these key ingredients:
- 3 cups (300g) rolled oats – Forms the base of the granola. Opt for jumbo oats for a nice crunch.
- 1 cup (150g) raw nuts – Almonds, walnuts, pecans, or hazelnuts work beautifully. Feel free to mix and match.
- ½ cup (75g) seeds – Such as sunflower seeds, pumpkin seeds, or chia seeds for added nutrition.
- 1 cup dried fruit (150g) – Raisins, dried apricots, cranberries, or chopped dates add natural sweetness.
- 1½ tsp ground cinnamon – For a warm, aromatic kick.
- ¼ tsp sea salt – A pinch to enhance the flavors.
- ¼ cup (60ml) honey or maple syrup – For sweetness and to bind the mixture together. Use maple syrup if you want a vegan option.
- 3 tbsp coconut oil or olive oil – This helps the granola bake to golden perfection.
- Optional extras: A handful of shredded coconut, cacao nibs, or even a sprinkle of ground ginger if you’re feeling adventurous.
Special Equipment
- A large baking tray (lined with parchment paper)
- Mixing bowl
- Wooden spoon or spatula
Instructions
- Start by preheating your oven to 350°F (175°C). Line a large baking tray with parchment paper or a reusable silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the rolled oats, nuts, seeds, cinnamon, and sea salt. Stir everything together to ensure the dry ingredients are evenly mixed.
- In a small saucepan, gently heat the honey (or maple syrup) and coconut oil over low heat until melted and combined. Pour this mixture over the dry ingredients and stir thoroughly. Make sure all the oats and nuts are lightly coated in the sticky goodness.
- Tip the mixture onto the lined baking tray. Spread it out evenly in a single layer so it bakes evenly. Bake in the preheated oven for about 20–25 minutes, stirring halfway through to ensure the granola browns evenly. Keep an eye on it—granola can go from golden to burned quickly!
- Once the granola turns golden and fragrant, remove it from the oven and let it cool completely on the tray. It will crisp up as it cools. Once cooled, fold in your dried fruits (like raisins or cranberries) and any optional extras like shredded coconut.
- Transfer your granola into an airtight container or jar. Stored in a cool, dry place, it will stay fresh for up to two weeks (if it lasts that long—mine never does!).
Tips and Variations
- Get Creative with Flavors: Add vanilla extract, a pinch of ground nutmeg, or even some orange zest for extra depth of flavor.
- Healthier Sweeteners: You can substitute honey or maple syrup with agave syrup or even date syrup for a twist.
- Make It Clustery: If you like chunky granola clusters, press down the mixture gently with the back of a spoon before baking and avoid stirring it too much while it’s baking.
- Add Chocolate – But Wisely: For chocolate lovers, toss in some dark chocolate chips only after the granola has cooled completely to prevent them from melting.
- Use Seasonal Ingredients: Swap dried fruits with fresh ones when serving (like berries or sliced bananas) for a burst of freshness.
Ingredients Substitutes
Jamie Oliver’s granola recipe is a crowd-pleaser, not only because it’s delicious and nutritious but also because it’s incredibly adaptable. You can substitute many of the ingredients based on your dietary needs, taste preferences, or what you happen to have in your pantry.
1. Rolled Oats
Original Ingredient: Rolled oats (3 cups / 300g)
Substitutes:
- Gluten-Free Oats: If you’re gluten-sensitive, opt for certified gluten-free rolled oats. While oats are naturally gluten-free, they are often cross-contaminated with gluten during processing, so always check the label.
- Quinoa Flakes: Quinoa flakes are a protein-packed alternative to oats. They’re smaller in size but provide a similar texture in granola.
- Buckwheat Groats: If you’re looking to go grain-free, raw buckwheat groats are a great substitute. They crunch up nicely when roasted.
2. Nuts
Original Ingredient: Raw nuts (1 cup / 150g) – Almonds, walnuts, pecans, or hazelnuts.
Substitutes:
- Sunflower Seeds or Pumpkin Seeds: If you’re allergic to nuts or want to make this recipe nut-free, these seeds are fantastic alternatives. They have a nutty flavor, are rich in healthy fats and protein, and add crunch.
- Coconut Flakes/Chips: Coconut flakes can be used in place of nuts for a nut-free option. They crisp up beautifully in the oven and complement the flavors.
- Chopped Pretzels or Crushed Cereal: If you want a budget-friendly alternative or something a little different, crushed pretzels or puffed cereal (like puffed rice or puffed millet) can add crunch and texture.
3. Seeds
Original Ingredient: Sunflower seeds, pumpkin seeds, or chia seeds (½ cup / 75g)
Substitutes:
- Ground Flaxseeds: These add an earthy and nutty flavor plus a boost of omega-3 fatty acids.
- Sesame Seeds: These tiny seeds add a toasted taste and extra crunch.
- Hemp Hearts: If you’re looking for a subtle nutty flavor with a nutritional punch, hemp hearts make an excellent alternative.
4. Dried Fruits
Original Ingredient: Dried fruit (1 cup/150g) – Raisins, dried apricots, cranberries, or chopped dates.
Substitutes:
- Freeze-Dried Fruits: Strawberries, raspberries, or pineapple work as a less sugary alternative with a crunchy texture.
- Fresh Fruit (for immediate serving): If you’re looking to reduce sugar, skip dried fruits and add fresh options like berries, banana slices, or even mango chunks right before serving. (Avoid baking granola with fresh fruit as it will retain moisture and make the granola soggy.)
- Unsweetened Coconut Flakes: If you want to avoid the sugar content commonly found in dried fruits, unsweetened coconut flakes are a great replacement.
- Chopped Nuts or Seeds: Partially replace dried fruits with extra nuts or seeds for a lower sugar granola.
5. Sweetener
Original Ingredient: Honey or maple syrup (¼ cup / 60ml)
Substitutes:
- Agave Syrup: A vegan-friendly substitute for honey that is naturally sweet and works well to bind the granola.
- Coconut Nectar: A low-glycemic alternative to honey or maple syrup, with a slightly caramelized flavor.
- Date Syrup: This plant-based sweetener is rich and sticky, adding both sweetness and depth to your granola.
- Brown Rice Syrup: A slightly less sweet option that still binds the granola effectively.
- Cutting Down on Sweetener: For a less sugary granola, reduce the honey or maple syrup by half and add in an extra tablespoon of oil (coconut or olive) to compensate for the moisture lost.
Final Thoughts
Not only is this Jamie Oliver’s Granola incredibly tasty, but it’s also packed with fiber, healthy fats, and essential nutrients, making it a powerhouse breakfast. Plus, the recipe is super forgiving—perfect for customizing based on your dietary preferences or what you have in your pantry.
More Jamie Oliver Recipes:
Ingredients
- 3 cups (300g) rolled oats
- 1 cup (150g) raw nuts
- ½ cup (75g) seeds – Such as sunflower seeds
- 1 cup dried fruit (150g) – Raisins
- 1½ tsp ground cinnamon
- ¼ tsp sea salt
- ¼ cup (60ml) honey
- 3 tbsp coconut oil
- Optional extras: A handful of shredded coconut
Instructions
- Start by preheating your oven to 350°F (175°C). Line a large baking tray with parchment paper or a reusable silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the rolled oats, nuts, seeds, cinnamon, and sea salt. Stir everything together to ensure the dry ingredients are evenly mixed.
- In a small saucepan, gently heat the honey (or maple syrup) and coconut oil over low heat until melted and combined. Pour this mixture over the dry ingredients and stir thoroughly. Make sure all the oats and nuts are lightly coated in the sticky goodness.
- Tip the mixture onto the lined baking tray. Spread it out evenly in a single layer so it bakes evenly. Bake in the preheated oven for about 20–25 minutes, stirring halfway through to ensure the granola browns evenly. Keep an eye on it—granola can go from golden to burned quickly!
- Once the granola turns golden and fragrant, remove it from the oven and let it cool completely on the tray. It will crisp up as it cools. Once cooled, fold in your dried fruits (like raisins or cranberries) and any optional extras like shredded coconut.
- Transfer your granola into an airtight container or jar. Stored in a cool, dry place, it will stay fresh for up to two weeks (if it lasts that long—mine never does!).
