After countless kitchen experiments, the quest for our family’s perfect granola is finally complete. With one son avoiding seeds (chia excepted) and another steering clear of coconut, creating a batch everyone enjoys has been quite the adventure.

Our winning combination features hazelnuts and pecans – family favourites that can easily be swapped for your preferred nuts. The rich, buttery flavour they provide creates the perfect base.

Vibrant papaya pieces paired with tart cranberries that I found in our local farm shop create the perfect colour and sweetness. The bright orange papaya caught my eye while browsing the dried fruit section, and its tropical flavour balances beautifully with the cranberries’ tang.

The best part isn’t the delicious taste, but the positive feedback and happy smiles when my boys tried it. That moment remind me why I persisted through all those failed batches!

Ingredients:

• 340g old-fashioned rolled oats
• 150g pecans, roughly chopped 
• 150g hazelnuts, roughly chopped 
• 2 tbsp chia seeds 
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 120g pure maple syrup
• 70g extra virgin olive oil
• 2 teaspoons pure vanilla extract
• 90g dried cranberries
• 105g dried sweetened papaya, diced into small pieces

Instructions:

1. Preheat your oven to 325°F (165°C). Line 2 baking trays with parchment paper.
2. Combine the oats, chopped pecans, chopped hazelnuts, chia seeds, salt, and cinnamon in a large mixing bowl.
3. In a separate bowl, whisk together the maple syrup, olive oil, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry ingredients and stir thoroughly until everything is evenly coated.
5. Spread the mixture in an even layer on the prepared baking sheets. Use the back of a spatula or your hands to firmly press the granola mixture down into a compact, even layer. This compression helps the ingredients bind together during baking, resulting in larger, more satisfying clusters in the finished granola.
6. Bake for approximately 15 minutes, then give the mixture a gentle stir. Bake for another further 10-15 minutes or until the granola is golden brown and fragrant.
7. Remove from the oven and let cool completely on the baking sheet.
8. Once cooled, break up the granola and mix in the dried cranberries and diced papaya.
9. Store in an airtight container at room temperature for up to 2 weeks.

Notes:

• The granola will crisp up as it cools, so don’t worry if it seems a bit soft when it first comes out of the oven..