Looking for a delicious, nutritious breakfast the whole family can enjoy? This homemade granola recipe from chef Catherine Fulvio takes less than 30 minutes to make and is packed with oats, seeds and dried fruit—no shop-bought packet needed.
Catherine has been making this granola since she took over the family farmhouse B&B, and it’s become a firm favourite for good reason: it’s tasty, versatile, and keeps well in a storage jar for whenever hunger strikes.
A serving tip: Layer the granola between thick natural yoghurt and sliced strawberries (or any berries you have on hand) in a glass for a breakfast or brunch that looks as good as it tastes.
Ingredients
- 2 tbsp sunflower oil
- 4 tbsp honey
- 350g porridge oats
- 100g quinoa flakes
- 3 tbsp sunflower seeds
- 4 tbsp sesame seeds
- 3 tbsp pumpkin seeds
- 2 tbsp pistachios, roughly chopped
- 4 tbsp desiccated coconut
- 2 tbsp raisins
- 2 tbsp dried cranberries
Method
1. Heat the oven to 180°C/fan 160°C/gas 4. Line a large baking tray with parchment paper.
2. Mix the oil and honey together in a large bowl. Add the oats, quinoa flakes, sunflower seeds, sesame seeds, pumpkin seeds and pistachios, and mix well (hold back the coconut, raisins and cranberries for now).
3. Pour the mixture onto the lined baking tray and spread it out evenly. Bake for 18–20 minutes, stirring occasionally so it browns evenly.
4. Stir in the coconut, raisins and cranberries, then bake for a further 5 minutes. Keep a close eye on it at this stage, as it can catch and burn around the edges quickly.
5. Remove from the oven and leave to cool completely before spooning into a storage jar.
About Catherine Fulvio
Catherine Fulvio, owner of Ballyknocken House & Cookery School, is one of Ireland’s best-loved chefs. Born and raised on a working farm, she has a natural understanding of good food and a deep respect for fresh, local produce. Her combination of Irish roots and Italian heart shines through in recipes like this one—simple, wholesome and full of flavour.
More Recipes to Try
If you enjoyed this granola, you might also like our other homemade granola recipe for a slightly different take, or browse our full collection of family breakfast ideas for more quick and healthy morning options.
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FAQs
How long does homemade granola keep?
Once fully cooled and stored in an airtight jar or container, homemade granola will keep well at room temperature for a couple of weeks.
Can I swap the nuts or seeds in this recipe?
Yes, this recipe is flexible. You can swap pistachios for another nut you prefer, or adjust the seed mix based on what you have in the cupboard.
Is this granola suitable for kids?
This granola is a popular choice for family breakfasts. As with any recipe containing nuts, check for allergies before serving to children.
Can I make this granola without honey?
Honey helps bind and sweeten the granola, but you could try substituting another liquid sweetener such as maple syrup if preferred.
Did you try Catherine Fulvio’s homemade granola recipe? We’d love to hear how it turned out—tell us in the comments below.
