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Gaby's Bakery - Most Moreish Granola

June 07, 2025

Gaby's Bakery - Most Moreish Granola

Granola started in the 1860s when New York physician Dr James Jackson created a baked and crumbled dough he called Granula. Dr Kellogg later developed a similar product using wheat, oats and cornmeal, then after a legal spat he changed the name for his product to Granola. It gained popularity with the health-conscious elites.

It returned to popularity in the natural-foods revival of the hippie era in the 1960s and became associated with healthfood stores, vegetarianism and counterculture lifestyles as the ultra-processed food movement took hold.

It’s now a staple in stores worldwide in a host of varieties. Packed with nutrients from whole grains providing complex carbs and fibre, healthy fats, protein, magnesium, vitamins and antioxidants from nuts, seeds, and dried fruits, it’s energy packed and supports healthy gut and digestion.

Making your own means you can control the ingredients avoiding the added sugars of many premade versions, and keeping to whole foods.

This is perfect for breakfasts or can be eaten neat at anytime.

Granola

Ingredients:
150g oats
50g uncooked quinoa
80g pecan halves
80g raisins
30g ground flaxseed
55g maple syrup
2 tbsp coconut oil
½ tsp ground cinnamon
½ tsp vanilla extract

Method:
Preheat oven to 160⁰C. Line a baking tray with parchment paper.

Spread out the oats and quinoa on the prepared tray and place in the oven for 10 minutes, mixing around halfway through.

Take out the oven and place in a large bowl. Add all the other ingredients, mixing together well. Place this back onto the prepared tray pressing it down so you have an even layer. Put back in the oven at 150⁰C and bake for 20 mins, until golden brown.

Take out the oven, allow to cool, then break up into bite size pieces.

Enjoy


Gaby Van Clarke


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