Yeo Valley granola is a wholesome, naturally sweetened baked granola inspired by the popular UK brand’s style. It combines rolled oats, nuts, seeds, and dried fruit with a light honey and oil coating, baked until golden and crisp. This recipe delivers large, crunchy clusters and a deep, toasty flavor that works beautifully with yogurt, milk, or fresh fruit.
Ingredients
- 3 cups (300 g) old-fashioned rolled oats
- 1 cup (120 g) raw almonds, roughly chopped
- 1/2 cup (60 g) raw pecans, roughly chopped
- 1/2 cup (80 g) raw pumpkin seeds
- 1/4 cup (30 g) raw sunflower seeds
- 1/4 cup (40 g) chia seeds (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup (80 ml) honey or maple syrup
- 1/4 cup (60 ml) coconut oil or unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (150 g) dried fruit (e.g., raisins, cranberries, chopped apricots)
Instructions
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, almonds, pecans, pumpkin seeds, sunflower seeds, chia seeds (if using), cinnamon, and salt. Stir well.
- In a small saucepan or microwave-safe bowl, warm the honey (or maple syrup) and coconut oil together until melted and smooth. Stir in the vanilla extract.
- Pour the wet mixture over the dry ingredients. Use a spatula or your hands to mix thoroughly, ensuring every oat and nut is coated.
- Spread the mixture evenly onto the prepared baking sheet. Press it down firmly with the back of a spatula to help form clusters.
- Bake for 20–25 minutes, stirring once halfway through, until the granola is golden brown and fragrant. For extra crunch, press the granola down again after stirring.
- Remove from the oven and let cool completely on the baking sheet. Do not stir while cooling—this allows clusters to form.
- Once cool, break into clusters and stir in the dried fruit. Store in an airtight container.
Tips
- Substitutions: Swap any nuts or seeds with equal amounts of what you have—walnuts, cashews, flaxseed, or hemp hearts all work. Use maple syrup instead of honey for a vegan version.
- Storage: Keep granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months.
- Common mistake: Over-stirring while baking breaks up clusters. Stir only once, and let it cool completely before breaking.
- Even baking: Spread the granola in a thin, even layer. Too thick and it will steam; too thin and it may burn.
Serving Suggestions
Serve this granola over Greek yogurt with fresh berries, with milk as a classic breakfast cereal, or sprinkled over a smoothie bowl. It also makes a great topping for ice cream or baked apples.
Variations
- Chocolate: Add 1/4 cup (30 g) cocoa powder to the dry mix and use maple syrup for a rich, chocolatey granola.
- Spiced: Add 1/2 teaspoon ground ginger and 1/4 teaspoon nutmeg along with the cinnamon for a warming chai flavor.
- Tropical: Replace the dried fruit with dried pineapple, mango, and coconut flakes (add coconut flakes after baking to keep them crisp).
- Nut-free: Omit the almonds and pecans, and increase seeds to 1.5 cups (240 g) total.
Storage and Reheating
Store granola in an airtight container at room temperature for up to 2 weeks. If it loses crispness, spread it on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, then cool completely. You can also freeze granola for up to 3 months—thaw at room temperature and re-crisp in the oven if needed.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, but the texture will be finer and less chewy. Rolled oats give the best cluster formation and crunch.
Why is my granola not crunchy? It may be underbaked, or you stirred it too soon after baking. Let it cool completely on the tray—it crisps as it cools.
Can I make this without oil? You can replace the oil with applesauce or mashed banana, but the granola will be less crunchy and more cake-like. Oil helps achieve the classic crisp texture.
Is this granola healthy? It contains oats, nuts, and seeds, which provide fiber and healthy fats. The honey and dried fruit add natural sugars, so enjoy it in moderation as part of a balanced diet.
Can I add fresh fruit to the granola? No—fresh fruit adds moisture and will make the granola soggy. Add fresh fruit when serving, not during baking or storage.
How do I get bigger clusters? Press the mixture firmly onto the baking sheet before baking, and avoid stirring more than once. Let it cool completely before breaking.
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