This one’s for the peanut butter and nut lovers out there… I first put this homemade granola together just before my surgery. I was craving something nourishing, energising, and packed with goodness. I wanted a breakfast that gave my body what it needed — something steady and sustaining, with slow energy, gentle sweetness, and a kind of comfort you can feel with the first bite.

Chopped dried fruit including cranberries, apricots, dates, and crystallised ginger

I started by chopping the dried fruit and nuts — as rough or neat as you like. I love a mix of tangy and sweet, with chewy bits that pop in every bite. This batch had cranberries, apricots, dates, and just a little crystallised ginger for that warm touch.

Unbaked granola mixture spread on a baking tray with oats, nuts, seeds, and sticky peanut butter coating. — Once the wet and dry ingredients are mixed, everything gets tossed onto a tray. The trick is to coat it all as evenly as possible — *without overmixing*.
And the smell? It’s incredible. *Warm cinnamon, sweet honey and jaggery,* and that cosy hit of vanilla.

Golden-brown baked granola with toasted oats, nuts, and cinnamon fresh out of the oven. — Fresh out of the oven, it’s golden and toasty — *nutty, warm with cinnamon,* and just sweet enough. It smells so good — the kind of smell that makes you want to sneak a taste before it’s even cooled. But let it cool completely — *that’s how you get that crispy crunch*.

This granola hits that sweet spot — *literally*. The dried fruit and natural sugars bring a gentle sweetness that actually *satisfies* a craving, and the blend of toasted oats, nuts, and seeds gives it that deep, satisfying crunch I never get tired of.

Flat lay of a bowl with Greek yoghurt topped with homemade granola, next to granola jars and a cloth napkin.

It stores really well in an airtight container in the fridge for up to a month — though honestly, I’ve never had a batch last that long. I’ll grab a handful between meals (and sometimes after), because I love a bit of crunch after eating.

My favourite way to eat this? Over thick Greek yoghurt, with fresh fruit, on smoothie bowls — or just a couple of spoonfuls as a snack. Honestly, I think it deserves a moment (even at midnight!). Mornings feel softer when breakfast is something you made yourself.

Homemade Crunchy Seed & Nut Granola (with Jaggery & Ginger)

Ingredients

Wet Ingredients

4 tbsp (60g): chunky organic peanut butter

2 tbsp : peanut oil
2 tbsp (42g): honey
2 tbsp (25g): powdered jaggery
Splash of water (for consistency)
¼ tsp: ground cinnamon
½ tsp: vanilla extract

Dry Ingredients:

140g (about 2 cups): jumbo rolled oats
200g (about 1 ¾ cups): mixed nuts – walnuts, hazelnuts, almonds, and cashew nuts
100g (about ½ cup): dried fruits – 30g dried cranberries, 3 dried apricots, and 2 dates (chopped) optional
10g (about 1 tbsp): linseeds
10g (about 1 tbsp): flax seeds
40g (2–3 tbsp): pumpkin seeds
40g (2–3 tbsp): sunflower seeds
10g (about 1 tbsp): hemp seeds
10g (about 1 tbsp): chia seeds
20g: crystallized ginger, chopped
¼ tsp: salt (optional)

Instructions

1. Chop the nuts: Use a chopper or blender (e.g., Ninja) to roughly chop your almonds, cashews, and hazelnuts into smaller pieces for better texture.

2. Chop the dried fruit and crystallized ginger: Cut into small chunks and set aside to add later after the granola is baked and cooled down.

3. Prepare the wet ingredients: In a small bowl, mix the chunky peanut butter, peanut oil, honey, vanilla essence, cinnamon, and powdered jaggery (add salt if desired). Microwave for 20 – 30 seconds to soften the peanut butter and jaggery. Stir well until the mixture reaches a smooth consistency.

4. heat the oven: Preheat your fan oven to 150°C (300°F).

5. Prepare the dry ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts,and seeds (linseeds, flax seeds, pumpkin seeds, sunflower seeds, hemp seeds, chia seeds).

6. Combine wet and dry ingredients (not dried fruits): Pour the wet mixture into the dry ingredients, stirring well to coat all the ingredients evenly. If needed, add a splash of water to adjust the consistency. ( Key is don’t over mix )

7. Bake the granola: Spread the mixture evenly on a baking tray lined with parchment paper. Bake at 150°C (fan oven)for about 25 - 30 minutes, stirring every 5–7 minutes for even browning to prevent burning.

After 25 -30 minutes, reduce the temperature to 140°C (fan oven) and bake for another 10-15 minutes or until the granola is golden brown and crispy. ( if the granola is still damp or wet, leave it in there for an additional 5-10 mins. If it starts to brown too much, lower the temperature further to 135°C or 130°C to prevent burning.)

8. Cool down: Once the granola is done, remove it from the oven and let it cool completely on the tray. This can take anywhere from 30 - 60 mins. Stir in your chopped dried fruit and crystalised ginger once the granola has cooled down. Make sure the granola is fully cooled before transferring it to storage to prevent it from becoming soggy.

9. Store the granola: Keep it in an airtight container in the fridge for up to 1 month. If storing at room temperature, keep it in a cool, dry place for 1-2 weeks.

Serving Suggestions

- Breakfast Bowl: Top your favourite yoghurt (Greek or dairy-free) with a generous serving of granola and fresh fruit.

- Smoothie Bowl: Sprinkle over a vibrant smoothie bowl for added crunch and nutrition.

- Snack: Enjoy a handful on its own as a quick, energising snack.

Customisation Options

- Sweetener Alternatives: This recipe uses powdered jaggery, which adds a rich, caramel-like flavour and extra minerals. If you’d like to experiment, you can substitute with maple syrup (vegan option), or regular brown sugar. Note that any change in sweetener may slightly affect the moisture and bake time.

- Nut & Seed Variations: Feel free to swap out or add different nuts or seeds based on your preference. Just be mindful that delicate seeds like sesame or poppy seeds may burn if baked too long, so consider adding them later or using more robust seeds like pumpkin or sunflower seeds as used in the recipe.

- Flavour Boosters: You can also mix in other spices or a pinch of nutmeg for extra warmth, or add a handful of dried coconut flakes for a tropical twist.

A Note on Jaggery

Jaggery is a traditional, unrefined sugar made from sugarcane or palm sap. Unlike white sugar, jaggery retains trace minerals like iron, calcium, and potassium, which not only enrich its flavor with a deep, caramel note but also offer a slight nutritional boost. Its flavour can elevate your granola, though if you're new to it, remember that it’s not exactly the same as brown sugar its complex flavour is part of its appeal.

It’s the kind of thing I love having on hand—whether I’m prepping for a busy week, need a quick pick-me-up, or just want a nourishing option without overthinking it. It still feels satisfying, and that’s what matters to me.

My food. My canvas. My chronicles.

Turned your kitchen into a canvas with this granola? I’d love to see it! Tag me @FlavourCanvasChronicles on Instagram and share your crunchy masterpiece.

Homemade Crunchy Seed & Nut Granola