Easy Homemade Granola Recipe | Extra Crispy Clusters

Looking for the best healthy breakfast ideas in Nairobi? This easy homemade granola recipe is specifically crafted using the freshest Kenyan ingredients. Instead of store-bought cereals filled with refined sugars, we’re using Molo honey for natural sweetness and Coastal coconut oil for that perfect golden crunch. Whether you’re pairing it with Bio Yogurt or fresh Mount Kenya berries, this guide shows you how to get those coveted extra-large granola clusters right in your own kitchen using simple, locally available staples.

To make granola at home is mostly about finding the right balance between grains, fats, and sweeteners. You can stick to a classic Cranberry Coconut Granola or even try a unique Banana Bread Granola for a naturally sweetened alternative. The beauty with homemade batch is that you can customize the nuts, seeds, and spices to your liking

The Ultimate Kenyan Cluster Granola:

Homemade granola recipe The OVEN option

• Prep time: 10 mins | Bake time: 30–35 mins | Yield: Approx. 800g

Ingredients

• The Base: 4 cups (approx. 400g) Jungle Oats (Whole Grain/Rolled).
• The Kenyan Crunch: 1.5 cups chopped Kwale Cashews.
• Seeds: ½ cup Sunflower seeds or Pumpkin seeds (available at Healthy U).
• The Binder: ½ cup Molo Honey or African Heritage Honey.
• The Fat: ½ cup Kentaste Coconut Oil (melted) or a light sunflower oil.
• Spice & Seasoning: 1 tsp Simba Mbili Cinnamon, ½ tsp sea salt, and 1 tsp vanilla essence.
• Local Flair: ½ cup dried mango or pineapple, chopped (add after baking).

Step-By-Step Instructions

1. Prep the “Oven”: Preheat your oven to 150°C. If you are using a gas cooker without a thermostat, aim for the lowest possible flame setting. Line your tray with parchment paper (available at Carrefour Kenya) to prevent the honey from sticking.
2. Mix the Dry: In a large basin, toss the oats, cashews, seeds, cinnamon, and salt.
3. Emulsify the Wet: In a small jug, whisk the melted coconut oil and honey until they are well combined. Pour this over the dry mix and stir until every single oat is glistening.
4. The “Cluster” Secret: Tip the mix onto the tray. Use a spoon to press the mixture down firmly into a flat, compact rectangle. Do not leave gaps!
5. Bake Low and Slow: Slide it into the oven for 30–35 minutes.

1. Pro-Tip:Do not stir the granola if you want big chunks. Just rotate the tray halfway through if your oven has “hot spots.”

1. The Cool Down: This is the most important step. Remove from the oven when it looks light golden. It will feel soft, but it hardens as it cools. Let it sit untouched for at least 1 hour.
2. Final Touch: Once cold, break it apart into chunks. Toss in your dried fruit.

Homemade granola recipe: The “Sufuria” Stovetop Method

No oven? No problem. You can make “Toasted Granola” in a heavy-bottomed sufuria or non-stick pan.

• Dry Toast: Put your oats and nuts in a dry sufuria over medium-low heat. Stir constantly for 5-7 minutes until they smell nutty and turn pale gold.
• Add the Liquid: Create a small “well” in the center. Pour in your honey and coconut oil.
• The “Caramelize” Phase: Turn the heat to low. Stir continuously for another 5-10 minutes. The honey will bubble and coat the oats.
• Cooling for Crunch: Spread the hot mix onto a flat plate or tray immediately. Press it down with a spoon.
• Wait: Just like the oven version, it only gets crunchy once it is completely cold.

Local Storage & Serving

• Storage: Store in a glass jar (like a cleaned-out jam jar) in a cool, dry place. Because of the Kenya humidity, ensure the lid is airtight to keep it from going “soggy.” Well dried granola will last up to one month.
• Serving Idea: Top it over Bio Food Probiotic Yogurt and a drizzle of extra honey for the ultimate Nairobi brunch at home.

Tips for Best Results

• For Maximum Clusters: Add one whisked egg white to the mixture before baking, or make a well in the center of the tray (donut shape) and do not stir while baking.
• Prevent Burning: Keep the oven temperature low (150°c or 300°F) to prevent the sugars from burning before the oats are crisp.
• Add-ins: Add dried fruit after baking so it stays chewy instead of turning hard. Chocolate chips should also be added only after the granola is completely cool.
• Variations: Try different nut butters (almond or peanut) to add flavor and protein, or use different spices like ginger or cardamom

Cost Comparison: Homemade vs. Store-Bought

Buying premium granola in Nairobi supermarkets (like Carrefour or Zucchini) can cost between KES 800 and KES 1,200 for a 500g bag.

Homemade Cost (800g Batch):

Jungle Oats (400g): ~KES 180 (from a 1kg tin)

Molo Honey (125ml): ~KES 150

Kentaste Coconut Oil: ~KES 120

Local Cashews/Seeds: ~KES 250

Total: ~KES 700 for 800g (vs. KES 1,600+ for the same amount of premium store brands).

Savings: You save over 50% while using better quality ingredients!