This healthy Morning Glory Granola is the delicious breakfast staple you need in your morning routine. The best part? You can whip up this glorious treat in under half an hour.
Morning Glory Granola
A couple of years ago, when granola started to have its big moment in the US, and I was on a road trip there, it became my favourite breakfast staple. The good-for-you ingredients and the heavenly flavour got me instantly. But when I came back to Austria, granola wasn’t really on the healthy train yet. So you could either choose from sugary cereal options to satisfy your crunchy breakfast cravings or opt for a bland and lifeless healthy option that tasted, you know, healthy.
It started my quest to create a granola recipe that tastes like a sin and is easy to whip up at home. And let me tell you, I have not bought granola in stores since. Moreover, it is the perfect food gift for friends and family, which I have gifted tons of times over the years, and no one ever complained. Winner!
Recipe variations and substitutions
Picky eaters rejoice because this Morning Glory Granola is oh so versatile. Here is what you can do to get personal with this recipe:
Replace the ground hazelnuts and sliced almonds with any nuts of your choice. Just be sure to stick to the ratio in the recipe when doing so. Walnuts, pistachios and cashews are all great substitutes to mix it up.
Add dried or freeze-dried fruit (e.g. berries, apricots, bananas, apples) of your choice and chopped dark chocolate or chocolate chips to customise the granola to your liking. Be aware that you might want to reduce the amount of honey when adding because the dried fruits and chocolate add to the overall sweetness of the granola.
Tips for the best homemade granola
Make sure you use rolled oats and not steel-cut oats or the quick-cooking option.
Combine all the dry ingredients first before adding the wet ingredients. It makes it easier to get everything well combined.
Be sure not to extend the baking time and check the oven occasionally. If you leave it in the oven for too long, it will develop a bitter taste.
Let the granola cool completely. The cooling process makes the baked mixture stick together, so you get these heavenly clusters when breaking it up.
Want to add dried fruits or chocolate chips? Add them after you baked the granola mixture because the baking process would dry out the fruit too much and melt the chocolate.
More breakfast recipes with oats
Morning Glory Granola
- 250 g rolled oats (2 cups)
- 50 g ground hazelnuts (½ cup)
- 3 tablespoon sliced almonds
- 4 tablespoon coconut oil (melted)
- 3 tablespoon honey
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon powder
- Preheat the oven to 160°C (325°F) and line a baking pan (20x26cm / 10x14 inches) with parchment paper. Melt the coconut oil on low heat in the microwave or on the stove.
- In a bowl mix oats, hazelnuts, almonds and cinnamon. Add melted coconut oil, honey and vanilla extract. Stir well until all the dry ingredients are well coated in the wet ingredients.
- Transfer the mixture to the baking pan and push down with the back of a spoon or your fingers to create an even layer. Bake for 18-20 minutes until golden.
- Take out of the oven and let cool for at least an hour. Break up in pieces and enjoy.
- Store in an airtight container for up to one month.
- Swap regular oats with gluten-free oats if needed.
- Make sure to use rolled oats not steel-cut oats or the quick cooking option.
- If you want to add dried fruits or chocolate, add them after you baked the granola mixture. Otherwise the fruits will get dried out too much and the chocolate will melt.
Nutritional values are estimates only calculated with online tools. The author of this website is not a nutritionist nor a doctor. All the nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice. Since the nutritional value can vary depending on the products used, it is recommended to calculate it based on the actual type of ingredients used.