5 Granola Recipes That Will Change Your Life For The Better

Our go-to girl for all things in the kitchen, HOLLY ANDERSON of The Wandering Matilda shares her top five granola recipes.

In my ongoing war against breakfast spots around the world serving nothing but eggs and an unhealthy non-egg option, my repertoire for granolas and mueslis has grown. It’s true. I’m the person who asks for the eggs on toast but instead of eggs, bacon and avocado, and instead of toast, a bagel and with cream cheese on the side. The waiter stares at me blankly with hidden irritation for my existence.

Lessons learnt: 1) you never want to go out to breakfast with me 2) make these and you’ll never want to go out for breakfast full stop.

1 / 5

Crunchy Nut Honey Granola

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For this one, use whatever puffed grain you can find and like the sound of. I go between puffed spelt, buckwheat and millet. Puffed rice is always a sure thing in your supermarket if you struggle to find any.


3/4 cup honey
1/4 cup coconut oil
1tsp vanilla extract
3 cups of oats
1 cup of puffed wholegrain
1 cup of slivered almonds
1 cup walnuts
1 cup of pumpkin seeds
1 cup on sunflower seeds
5tbs chia seed


Pre heat your oven to 170 and line two baking trays.

Put the honey, coconut oil and vanilla extract in a bowl then microwave for 30 seconds and stir through until smooth. Mix all the remaining ingredients in a different big bowl then pour over the honey sauce. Stir through really well until each oat is glossy.

Transfer the mixture evenly over the baking trays and bake for 20 minutes or until golden (keep your eye on this as every oven will differ slightly and the oats and honey can burn easily).

Leave aside to cool then store in an airtight container for up to 3 weeks! Done & done.

Recipe link here.


2 / 5

Life-Changing Granola

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Makes: a LOT.


3 cups oats
1 cup millet puff
1 cup buckwheat puff
1/2 cup flaxseed
1/2 cup sunflower seeds
1/2 pumpkin seeds
1/4 cup chia seed
1/4 cup LSA mix – ground linseed, sunflower & almond mix, optional
1 cup chopped walnuts
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2tsp salt
1/4 cup olive oil – coconut oil will also work well
1/2 cup honey – maple syrup or rice malt syrup for vegans
1tsp vanilla extract
1/2 cup cranberries – optional
1/2 raisins – optional
1 cup desiccated coconut – optional


Pre heat your oven to 160 and line two large baking trays.

In a large bowl, mix together all the dry ingredients – except the cranberries, raisins and coconut. In a separate bowl, add the olive oil, honey and vanilla extract then microwave for 20 seconds. Combine the mixture well then pour over the oat bowl.

Continuously stir the mixture until each little oat is glossy and sticky then transfer evenly onto the baking trays, patting down evenly. Bake in the preheated oven for 20 minutes.

Stir the mixture around, then bake for a further 10 minutes. Sprinkle over the coconut, cranberries and raisins (if using) and place back in the oven for 3 minutes.

Leave the granola out of the oven to come to room temperature – around 20 minutes, then transfer to an airtight container. This will last up to 3 weeks. Lemme here ya… “nom nom nom”.

Recipe link here.

3 / 5

Ginger, Coconut and Almond Granola

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4 cups oats
1 cup flaked almonds
1 cup desiccated coconut
1/2 cup finely chopped crystallised ginger
1-2tsp ground ginger – your call on the intensity 
2tbs each of chia, pumpkin & sunflower seeds
1/2 cup coconut oil
1/4 cup honey


Turn your oven on to 170 and line a large baking tray.

Combine the oats, almonds, coconut, crystallised ginger, ground ginger, chia, pumpkin and sunflower seeds in a large bowl.

Microwave the coconut oil and honey in a cup for 15 seconds then pour over the oat mixture. Stir through really well, making sure every little oat is coated then transfer to your baking tray.

Spread out evenly then bake for 10 minutes. Remove from the oven, stir around, then bake for another 10 minutes. Depending on your oven, you may want to stir it once more and cook for a further 5 minutes, just to ensure it’s evenly toasted. Leave on your counter to cool completely before keeping in an airtight container for 2 weeks.

Recipe link here.

4 / 5

Classic American Granola




500g oats
80g pecans
50g brazil nuts
50g almonds
50g hazelnuts
80g pumpkin seeds
80g sunflower seeds
100g flaxseed (lindseed)
1 cup maple syrup
1/3 cup brown sugar
1/3 cup walnut oil
Pinch of salt

Handful of cranberries, golden raisins, dried apple
1/2 cup chia seed
2 cups buckwheat puff
Any other seed or nut!


Preheat your oven to 160 and line two large baking trays.

Combine the oats, nuts and seeds in a large bowl and leave aside. In a little bowl combine the maple syrup, sugar and oil and microwave for 30 seconds to slightly melt the sugar. Pour the liquids over the oat mixture and combine until each little oat is glossy.

Transfer to your trays and spread evenly. I like my granola in chunks so having a thick layer of mixture is fine. If you want it more fine, do this in two batches.

Bake for 20 minutes, swapping the trays half way through to ensure even heat. Stir the granola around and if adding dried fruit combine now and place back the oven for a further 10 minutes. Again, half way through swap the trays in the oven so each is golden and crisp.

If using, add the chia seed and buckwheat puff now and leave to set and cool before transferring to an airtight container where it’ll last for 3 weeks.

Recipe link here.

5 / 5

My Goodness Granola


This is just using what I love and also what I have in the pantry. Any nuts, fruit, seeds will do just make sure the portion sizes are similar to ensure you get a good result.


100g oats – gf oats for gf’s will work or leave out for paleo’s
10g hulled buckwheat
20g buckwheat puff
20g millet puff
30g pumpkin seeds
30g sunflower seeds
20g brazil nuts
20g hazelnuts
25g chia seed
15g flaxseed
10g brown sugar
15g coconut oil
30g maple syrup
70g chopped dried apricots
70g golden raisins


Pre heat your oven to 170 and line a baking tray.

In the large bowl mix all the dry ingredients together except the apricots and raisins. In a little bowl stir the maple syrup, coconut oil and molasses sugar and microwave for 10 seconds. Stir through until you have a thick paste then pour over the dry ingredients.

Spread the granola over your baking tray evenly and bake for 10 minutes. Turn the tray the around then bake for a further 5-7 minutes or until golden and hardened. Stir through the apricots and raisins while the granola is still hot then leave to cool before transferring to a air tight container. This will last around 3 weeks.

Recipe link here.

Holly is the lady behind the food blog, The Wandering Matilda. She has spent the last five years writing and cooking across Europe and Asia. Tasting, treating, tippling and typing, Holly feels she has mastered adulthood when her butcher knows her name, she makes it in time for 6:30am yoga and can justify buying fresh blueberries over frozen ones. Follow her wanders @thewanderingmatilda.