Nutty Maple Granola

with added wheatgerm and bran

This nutty maple granola is delicious with fresh chunks of grapefruit and a sprinkling of mint to start the day (add thick Greek yoghurt to make it more creamy). It’s an easy bake for something quick or when you need a batch for the week to come. Natural sweetness is derived from the wheatgerm and bran along with the maple syrup.

I like to use a combination of mostly jumbo oats with some pinhead oats for texture, but jumbo oats work well on their own too.

For an alternative take on this, there’s a lovely recipe in our cookbook for granola with cut malted rye grains and sour cherries which is so delicious I often eat it on it’s own.

Store the granola in an airtight container in a cool dry place.

Makes 450g of granola


  • 100g mixed nuts (I use almonds and pecans)
  • 40g butter
  • 100ml maple syrup
  • 140g oats
  • 40g wheatgerm and bran
  • 100g raisins
  • pinch of sea salt flakes
  • fresh grapefruit chunks and mint to serve


Preheat your oven to 150°C and line a large baking tray with baking parchment.

Dry-toast the nuts in a saucepan over a medium heat until they start to lightly colour and smell fragrant, but not blacken or burn. Remove from the pan.

Place the butter and maple syrup in a medium saucepan and combine over a low heat. Add the oats, wheatgerm and bran, raisins and nuts, and a small pinch of sea salt flakes and stir until thoroughly combined. Spread the mixture evenly out over the baking tray.

Cook for 25-30 minutes or so until golden, turning it over halfway through to ensure even toasting. Check on it after the first 10 minutes to make sure it is not browning too quickly. Leave it to cool on the tray, where it will harden further.

Serve with fresh grapefruit and mint, or yoghurt and fruit of choice.