JT’s Granola


About this Recipe

This granola recipe is perfect for anyone after a well-balanced breakfast meal.

Originally by Jonathan Taylor
JT’s Granola
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 5 cups multi-grain flakes or old-fashioned rolled oats
  • 2 cups almonds, coarsely chopped
  • 1 cup Pecan nuts coarse chopped
  • 1 cup sunflower seeds
  • ½ cup untoasted sesame seeds
  • ¼ cup pumpkin seeds
  • ½ cup packed light brown sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoon dried ground ginger
  • 1 teaspoon sea salt
  • 1 cup (400g) unsweetened applesauce
  • ½ cup (160g) honey
  • 2 tablespoons vegetable oil

Step by Step Instructions

In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.

Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets.

Bake the granola for about 50 minutes, stirring every ten minutes, until the granola is deep golden brown.

Remove from oven, and then cool completely.

Store the granola in a large, airtight container. It will keep for up to one month.

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