Nigella Granola Recipe [GUIDE]

Let me paint you a picture. It was a grey Sunday morning, the kind where your toes are cold even with socks and I was flipping through Nigella’s Feast – a well-loved, flour-dusted cookbook that lives on my kitchen counter more than the shelf. That’s when I stumbled upon her granola recipe.

It’s not your supermarket clumpy, overly sweet breakfast blend. Nigella’s granola is rich, deeply toasted and warm with spices. It hugs the line between indulgence and wholesomeness. the kind of breakfast you eat slowly, spoonful by spoonful while the world wakes up.

It’s the kind of granola that makes your kitchen smell like a cinnamon-wrapped hug. The oats go golden, the nuts take on this toasty, almost caramelized crunch and the maple syrup and honey make everything stick together just enough to give you a chewy-crunchy contrast. You’ll never look at boxed granola the same again.

Nigella Granola Recipe

Ingredients Needed

Let me just say. this is not the moment to skimp on quality. Good oats, real maple syrup, fragrant vanilla. they all matter here.

Here’s what Nigella originally calls for (with a few little notes from me, because I can’t help but tinker):

• 450g rolled oats (Get the thick-cut ones if you can. they hold up better in the oven.)
• 120g sunflower seeds (I sometimes swap in pumpkin seeds when I’m feeling witchy in autumn.)
• 150g whole almonds (Roughly chopped. I like mine big and rustic.)
• 100g brown sesame seeds (You can use white but the brown ones have a deeper, nuttier flavor.)
• 75g desiccated coconut (This toasts into golden, chewy sweetness.)
• 2 tsp ground cinnamon
• 1 tsp ground ginger (Nigella’s not shy about spice and I love her for it.)
• 1 tsp salt
• 175ml runny honey (Try orange blossom honey for a gentle floral note.)
• 75ml maple syrup (The real deal. Grade B is darker and richer. that’s what I go for.)
• 100ml sunflower oil
• 2 tsp vanilla extract
• 300g mixed dried fruit (I always throw in sour cherries. Their tangy burst is heaven against the sweet.)

Equipment Needed

Now, you don’t need a fancy kitchen to make granola. I used to make this in my tiny flat with just the bare essentials. Here’s what you’ll need:

• A big mixing bowl. trust me, it’s going to get crowded in there.
• A large baking tray or two. lined with parchment paper. (Granola is a sticky rebel when it comes to cleanup.)
• A spatula or wooden spoon. preferably one that’s been through a few baking storms.
• An airtight container or jar. because once this is done, you’re going to want to keep it crisp and close.

Optional: a cooling rack. But if you don’t have one, your countertop and a tea towel will do.

Instructions To Make Nigella Lawson’s Granola

Alright, here’s how it all comes together. your kitchen’s about to smell like something straight out of a Scandinavian cabin in winter.

1. Preheat your oven to 170°C/325°F. Line your trays with parchment. it saves you heartache later.
2. In that large mixing bowl, combine all the dry ingredients except for the dried fruit. This means oats, seeds, nuts, coconut, spices and salt. Get in there with your hands if you like. it’s oddly satisfying.
3. In a saucepan or small bowl (microwave works fine too), gently heat the honey, maple syrup, sunflower oil and vanilla extract until it all melds into a golden syrupy elixir.
4. Pour the wet mixture over the dry ingredients and stir like you mean it. Every oat flake needs to be coated in that honeyed glow.
5. Spread the mixture onto your trays. try to get it into an even layer. If you overcrowd the tray, it’ll steam instead of toast.
6. Bake for about 40 minutes, stirring every 10-15 minutes. This is your moment to channel your inner domestic goddess. Stir from the edges in. those bits brown faster.
7. Once it’s a rich, golden brown and your kitchen smells like the best parts of a Sunday morning, remove it from the oven and let it cool completely. It crisps up as it cools.
8. Stir in your dried fruit once everything’s cool. That way, the fruit stays plump and chewy, not hard and burnt.

What I Learnt

Making granola taught me something unexpected: patience. You can’t rush it. if you do, you get burnt coconut and chewy oats. But when you slow down, stir every ten minutes and breathe in the cinnamon-sweet air, something shifts. It becomes more than breakfast.

It taught me the quiet pleasure of slow rituals. I now make it once every few weeks, usually in the evening when I need to reset after a chaotic day. There’s something grounding about stirring a tray of oats by lamplight, the house quiet, the future breakfast already taking shape.

And on a more practical note? I learnt that homemade granola lasts longer (in flavor and texture) and makes a killer gift. I once tucked some into a mason jar for a neighbor who was recovering from surgery and she still asks for the recipe every few months.

FAQs

What Makes Nigella Lawson’s Granola Recipe Different From Others?

Well, Nigella’s granola stands out because it’s a bit of a ’sweet-meets-savory’ combo. She uses maple syrup and honey for that perfect balance of sweetness, but then adds a little twist with a hint of salt and even olive oil. It’s simple, but oh-so-addictive. The texture is crunchy but not overly hard, thanks to the magic of oats, nuts, and coconut. And you’ll always find it’s got that luxurious feeling – it’s granola, but glam!

Can I Swap The Ingredients In Nigella’s Granola Recipe?

Totally! One of the best things about this recipe is how flexible it is. Don’t like almonds? Swap them for pecans or walnuts. Or, maybe you want to keep it a bit more tropical – add dried mango or papaya instead of raisins. Granola is like your blank canvas for breakfast creativity, so go wild! Just keep the main parts like oats and the sticky syrup to hold it all together.

How Long Does Nigella’s Granola Last, And How Should I Store It?

I’ve found that when I make a batch, it usually lasts about 2 weeks. But that’s only if it doesn’t get eaten too quickly (which, let’s be honest, is a challenge). To keep it fresh, store it in an airtight container. A glass jar works wonders – not just for freshness but also for that ’wow, I made this’ vibe when you open it. It stays crunchy and tasty for ages!