Replaces Boxed cereal and granola

Toasted oat and honey granola

Name: Toasted oat and honey granola
Total time: 45 min
Yield: About 700 g
Ingredients: 400 g jumbo rolled oats; 150 g mixed nuts, roughly chopped; 60 g pumpkin or sunflower seeds; ½ tsp fine salt; 90 g honey; 70 ml olive or coconut oil; 1 egg white, lightly beaten (for clusters); 1 tsp vanilla extract

Deeply toasted, properly clustered, and roughly a third of the sugar of anything sold in a box.

By Sebastian·5 August 2026

Hands on: 10 minutes
Total time: 45 minutes
Makes: About 700 g

Boxed granola is mostly sugar and cheap oil doing the work that a hot oven and a bit of patience do here. Make it on a Sunday and breakfast is solved for a fortnight.

Ingredients

The base

jumbo rolled oats400 g
mixed nuts, roughly chopped150 g
pumpkin or sunflower seeds60 g
fine salt½ tsp

To bind

honey90 g
olive or coconut oil70 ml
egg white, lightly beaten (for clusters)1
vanilla extract1 tsp

Method

Heat the oven to 150°C. Toss the oats, nuts, seeds and salt together in a large bowl.
Warm the honey and oil together until loose, stir in the vanilla, then pour over the dry mix and fold until every oat is coated. Fold the egg white through last — this is what makes it clump.
Press the mixture into a firm, even layer on a lined tray. Bake for 35 to 40 minutes, turning the tray once, until evenly golden. Don't stir it, or you lose the clusters.
Cool completely on the tray before breaking it into shards. It crisps as it cools, not in the oven.

One thing that helps. Add dried fruit after baking, never before. Thirty-five minutes at 150°C turns raisins into small stones.