Homemade Granola and Almond Milk

Homemade Granola and Almond Milk

We make this granola on repeat, honestly. There's something about waking up and knowing a bowl of this is waiting for you that just makes the morning feel sorted. The clusters are golden and crunchy, the almond milk is creamy and nutty, and together they're just a proper breakfast. We've tried loads of granola recipes over the years and this one keeps winning because you can taste every ingredient and nothing feels like filler. Make a big batch on Sunday and you'll be thanking yourself all week.

Cook: 15 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment paper
  • Blender (powerful)
  • Large mixing bowl
  • Cheesecloth
  • Sealable jar
  • Soak almonds overnight (or boil for 20 minutes if short on time)

Ingredients

  • 2 tbsp coconut oil melted
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract - or vanilla bean paste
  • 150ml maple syrup
  • Pinch of salt
  • 350g jumbo rolled oats
  • 200g mixed nuts
  • 50g flaked almonds
  • 150g dried fruit
  • 100g mixed seeds
  • 6 Medjool dates
  • 1 litre filtered water
  • Pinch of salt
  • 200g blanched almonds
  • mixed berries

Method

1

Make the granola

  • Prep the wet ingredients
  • Mix the coconut oil, maple syrup, cinnamon, vanilla extract and a pinch of salt in a large bowl
2

Prep the dry ingredients

  • Add 100g of the oats to a blender and blitz
  • Roughly chop the mixed nuts
  • Add the blitzed oats, rolled oats, seeds, flaked almonds and mixed nuts to the bowl and use your hands to press and combine
  • Pour the mixture out onto a baking tray and firmly press the mixture down with your hands to create a solid layer
3

Bake the granola

  • Put the tray in the oven and bake for 10 minutes
  • Then remove the tray from the oven and loosely mix the granola around with a spoon
  • Put the tray back in the oven and bake for a further 15 minutes
4

Finish the granola and store until you’re ready to eat

  • Take the tray out of the oven and let the granola cool to room temperature
  • Pour the raisins out on to the granola, mix through and pour the granola out into a sealable jar
5

Make the almond milk and serve

  • Soak the almonds in water overnight or, if you’re short on time, boil for 20 minutes
  • Pit the dates and roughly cut into small pieces
  • Put the nuts, dates and water in a powerful blender and blitz until almost smooth
  • Pour the liquid into a jug through a cheesecloth to catch all the sediment
  • Put the jug in the fridge and consume within 5 days
  • Pour ⅕ of the granola into a bowl, cover with ⅕ of the almond milk, sprinkle over some mixed berries and serve to very happy breakfast guests

Tips & Variations

  • Make it your own: We love swapping the mixed nuts for whatever's in the cupboard. Pecans, cashews, walnuts, they all work brilliantly here.
  • Get good clusters: Don't stir the granola while it's baking. Leave it alone, let it do its thing, and only break it up once it's fully cooled. Patience pays off.
  • Store it right: Keep the granola in an airtight jar and it'll stay crunchy for up to two weeks. The almond milk keeps in the fridge for about three days, just give it a shake before pouring.

Why This Works

The trick here is pressing the mixture really firmly onto the baking tray before it goes in the oven. That's what gives you those satisfying big clusters instead of a loose, sandy mess. Blitzing some of the oats into a rough flour also helps everything bind together without needing any weird extras.