There is something wonderfully satisfying about making your own granola at home, especially when it is packed with wholesome ingredients and sweetened naturally with honey and maple syrup. This Nutty Honey & Maple Granola is crisp, crunchy, and loaded with toasted nuts, creating the perfect balance of flavour and texture in every bite.
Whether sprinkled over yogurt, served with milk, or enjoyed straight from the jar as a snack, this homemade granola is a delicious way to start the day. Easy to make and far better than most store-bought versions, it's filled with simple pantry ingredients and bakes up golden and nutty brown. If you are looking for a healthy homemade granola recipe, you can't really go wrong with this one.
I have always loved making my own granola. I have been making it since the early 1980's when my next-door neighbor at the time shared her recipe with me. I, for the life of me, could not get my children to eat oatmeal, but they gobbled up granola like crazy. I was grateful for that.
That original recipe was pretty primitive compared to the granola that I make today. Through the years I have experimented and adapted it to use different flavors and additions, and I have also tried other people's recipes with great success.
What can I say? I LOVE GRANOLA! It can be a really healthy and delicious way to get protein and fiber into your diet without adding a lot of fat or sugar. It's all in the mix, and if you add fresh fruit and some yogurt when you are eating it (my preferred way to eat it) then you have a really delicious and healthy breakfast option.
This version I am sharing today is a pretty simple and basic version. You can vary it a bit by following some of the suggestions below. All told however, it is really delicious as written. I often enjoy some of this with a dollop of thick plain Greek yogurt, along with a drizzle of Date Syrup on top. Heaven. Pure Heaven, or fresh or frozen berries if I have them. Enjoy!
INGREDIENTS NEEDED
TO MAKE
🥜🍁NUTTY HONEY & MAPLE GRANOLA🥜🍁
I always have the ingredients to make this delicious granola in my larder. Simple ingredients, put together in a very delicious way and a great cereal to begin your day on!
- 2 TBS sunflower oil (I tend to use light olive oil these days. You could also use coconut oil.)
- Scant half cup (100ml) pure maple syrup
- 4 TBS clear honey (Use a nice floral honey, such as a clover honey)
- 1 TBS good vanilla extract (I used Kirkland)
- heaped 3 cups (300g) large flake rolled oats
- 3 TBS (25g) sunflower seeds
- 6 TBD (50g) pumpkin seeds
- 7/8 cup (100g) flaked or chopped nuts (I like to use whole nuts, cashews, blanched almonds, macadamia)
- 3/4 cup (50g) coconut chips (3/4 cup) (Large flakes of unsweetened coconut)
To finish:
- 2/3 cup (100g) dried fruit (Sultana raisins, dried cranberries, blueberries, etc.)
To serve:
- natural yogurt and fresh fruit (optional)
🥜🍁SUGGESTIONS FOR SERVING🥜🍁
WEEKDAY BREAKFAST
Granola paired with milk or yogurt and some fresh fruit makes the perfect beginning to your day. A quick and easy breakfast requiring minimal effort.
BRUNCH GATHERINGS
Hosting a brunch? Why not double the recipe and place it into a large crystal bowl for people to help themselves. You could also offer it as part of a parfait station with a mix of yogurt and fresh fruits for people to layer up in glasses.
NUTRITIOUS SNACK
Homemade granola makes for a delicious snack that everyone always enjoys. It’s a healthier alternative to store-bought snacks, providing a good balance of energy-boosting carbs and healthy fats.
A DELICIOUS TOPPING FOR DESSERTS
Homemade granola makes for a delicious topping to sprinkle on top of scoops of ice cream, puddings, fruit flavoured yogurts, etc.
🥜🍁HOW TO MAKE NUTTY HONEY & MAPLE GRANOLA🥜🍁
This is a very simple make. Once you start making your own granola from scratch you will never want to go back to buying a premade granola. Trust me on this.
- Preheat the oven to 150*C/300*F/ gas mark 2. Have two baking sheets ready. (I spray with non-stick cooking spray. You can also line with baking paper.)
- Weigh out the oats, seeds, nuts and coconut chips into a large bowl. (Give them a good toss together with your hands so that they are evenly mixed.)
- Whisk together the oil, maple syrup, honey and vanilla. Pour this over top of the dry ingredients and toss together to mix completely. (I like to use a spoon to make sure everything gets an even mix.)
- Divide between the two baking sheets, spreading it out in an even layer. (Spread it out with the back of a metal spoon. Making sure it spread out ensures that there are no thin spots where the cereal will burn.)
- Bake in the preheated oven for 15 minutes. Remove from the oven and stir. (Level it out again.)
- Return to the oven, switching the placement of the trays (top to bottom and bottom to top) and bake for a further 10 to 15 minutes.
- Give a good stir and allow to cool completely. Stir in any dried fruit and mix all well together. (I like sultanas, dried sour cherries and cranberries.)
- Store in an airtight container for up to two weeks, or freeze in an airtight container for longer.
🥜🍁HINTS AND TIPS FOR SUCCESS🥜🍁
If you follow my hints and tips, you will always have some great granola to eat and enjoy!
1. Granola needs some oil to keep it from being too dry. Olive oil and coconut oil are two delicious and healthy options.
2. Use a good old-fashioned large-flaked oats to make your granola. You can also add barley flakes for a tasty addition. Don't use quick or regular oats. They do not have enough "tooth."
3. I like to add a mixture of nuts, seeds and large flake unsweetened coconut when I make my granola most of the time. This adds lots of texture, protein and interest.
4. Don't add any dried fruit until the granola is done and cooled.
🥜🍁NOTES & VARIATONS🥜🍁
This granola is perfectly delicious as is, but here are some note on some variations you might want to try.
Dried Fruit
Add dried cranberries, raisins, or chopped apricots after the granola has cooled for a chewy texture and added sweetness.
Seeds
Mix in some chia seeds, flaxseeds, pumpkin seeds or sunflower seeds for an extra nutritional boost.
Chocolate Chips
For a more indulgent twist, toss in some mini chocolate chips after the granola has cooled. The combination of chocolate and maple is simply divine.
Spices
Experiment with other spices like nutmeg, cardamom, or ginger to give your granola a unique flavor profile.
🥜🍁A FEW OTHER BREAKFAST RECIPES TO ENJOY🥜🍁
Here are a few other Breakfast Recipes that you might also enjoy.
ONE PAN BREAKFAST - This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference however. This version is not fried, its baked. Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.
BIG BRAN BREAKFAST COOKIES - Who says you can't eat cookies for breakfast! These lovely breakfast cookies are chock full of fibre and go down really well with milk, juice or your morning coffee or tea. Loaded with bran cereal, whole wheat and plain flours and plenty of dried fruit. These are a very tasty way in order to get some of your daily fibre intake and a darned delicious way to start your day!
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Yield: 10 servings
Nutty Honey & Maple Granola
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A simple to make and delicious granola, chock full of goodness!
Ingredients
- 2 TBS sunflower oil
- Scant half cup (100ml) pure maple syrup
- 4 TBS clear honey
- 1 TBS good vanilla extract (I used Kirkland)
- heaped 3 cups (300g) large flake rolled oats
- 3 TBS (25g) sunflower seeds
- 6 TBD (50g) pumpkin seeds
- 7/8 cup (100g) flaked or chopped nuts (I like to use whole nuts, cashews, blanched almonds, macadamia)
- 3/4 cup (50g) coconut chips (3/4 cup)
To finish:
- 2/3 cup (100g) dried fruit (Sultana raisins, dried cranberries, blueberries, etc.)
To serve:
- natural yogurt and fresh fruit (optional)
Instructions
- Preheat the oven to 150*C/300*F/ gas mark 2. Have two baking sheets ready. (I spray with non-stick cooking spray)
- Weigh out the oats, seeds, nuts and coconut chips into a large bowl.
- Whisk together the oil, maple syrup, honey and vanilla. Pour this over top of the dry ingredients and toss together to mix completely.
- Divide between the two baking sheets, spreading it out in an even layer.
- Bake in the preheated oven for 15 minutes. Remove from the oven and stir.
- Return to the oven, switching the placement of the trays (top to bottom and bottom to top) and bake for a further 10 to 15 minutes.
- Give a good stir and allow to cool completely. Stir in any dried fruit and mix all well together.
- Store in an airtight container for up to two weeks, or freeze in an airtight container for longer.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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These Teriyaki Turkey Meatballs are tender, juicy, and coated in a sweet and savoury homemade teriyaki glaze that is simply irresistible. Easy to make and packed with flavour, they're perfect served over rice with your favourite vegetables for a quick weeknight supper that tastes like takeout, only better.
Quick enough for busy weeknights but special enough for company, this simple dish delivers big flavour with very little fuss. Asian inspired flavours make this a meal the whole family will love.
I have always been fond of the flavours of Teriyaki. Teriyaki is a Japanese term for fish or meat that has been marinated or cooked in a Teriyaki sauce/marinade, which is generally composed of soy sauce, sake or mirin, ginger, and sugar (or honey). Sometimes garlic is also added.
Today I decided to adapt my favourite Teriyaki Meatball recipe to use ground turkey instead of beef, with excellent results. We like ground turkey in our house, but if you don't, feel free to use ground beef in it's place, or even pork or ground chicken!
These are great served with steamed or fried rice. I think steamed rice is actually best, but today I did broccoli fried rice as I had some broccoli which needed using up. Delicious!
The sauce on these is not really thick and cloying, but it is really beautifully flavoured. If you don't have any mirin in your cupboard, no worries, it is a bit of an unusual ingredient. Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet Marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon. I really hope you will try these and enjoy them!
INGREDIENTS NEEDED
TO MAKE
💛TERIYAKI MEATBALLS💛
Simple ingredients put together in the most delicious way.
For the Meatballs:
- 1 lb (453g) ground turkey (use a mix of breast and thigh meat)
- 3 spring onions, finely minced
- 3 cloves garlic, peeled and grated
- 1 large free range egg white
- 1 1/2 TBS fresh lemon juice
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- Oil for shallow frying (use a mild flavoured oil, such as sunflower)
For the sauce:
- 1/3 cup (80ml) Japanese Mirin (Sweet Rice Wine)
- 2 TBS dark soy sauce
- 1 TBS liquid honey
- 1/2 tsp ground ginger
- Thinly sliced spring onions to garnish
💛INGREDIENTS NOTES 💛
Ground Turkey
A mix of breast and thigh meat works best. The thigh meat adds a bit of fat, which helps to keep the meatballs tender and juicy. Extra-lean ground turkey can result in drier meatballs. Ground chicken, pork or beef can also be used successfully.
Spring Onions (Scallions/Green Onions)
These add a mild onion flavour without overpowering the meatballs. Reserve some for a garnish to sprinkle over the finished meatballs at the end. They add both freshness and colour to the finished dish.
Garlic
Fresh garlic provides the best flavour and complements the teriyaki sauce beautifully. If you are in a pinch, you can use garlic paste in it's place.
Egg White
The egg white helps bring the meatball mixture together while keeping the texture light. If you prefer, you can use a small whole egg instead.
Fresh Lemon Juice
A little lemon juice brightens the flavour of the turkey and balances the sweetness of the sauce, Freshly squeezed is always preferable for the best taste.
Salt and Black Pepper
Simple seasonings that enhance the natural flavours of the turkey and aromatics.
Oil for Frying
Choose a mild-flavoured oil such as sunflower, canola or vegetable oil. The goal is simply to brown the meatballs without adding competing flavours.
💛FOR THE TERIYAKI SAUCE
Mirin (Japanese Sweet Rice Wine)
Mirin gives the sauce its signature sweet, tangy flavour. If you don't have any, you can substitute dry sherry, sweet Marsala, dry white wine or rice vinegar in it's place (mixed with a little sugar).
Dark Soy Sauce
Adds the savoury, unami-rich backbone of the teriyaki sauce. For a gluten-free version, use a gluten-free soy sauce or Tamari.
Honey
Provides a natural sweetness and helps create the glossy finish on the sauce. Maple syrup can be substituted if preferred.
Ground Ginger
Adds a warm, aromatic note that pair beautifully with the soy sauce and honey. Freshly grated ginger may also be used for a brighter flavour.
HOW TO MAKE
💛TERIYAKI TURKEY MEATBALLS💛
These are a very simple make.
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a shallow baking dish large enough to hold the meatballs in a single layer. (I used a shallow 1 liter baking dish.)
- Mix the turkey, onions, garlic, egg white lemon juice, salt and black pepper together with a fork to well combine. Shape into around 20 meatballs, setting them onto a parchment lined plate as you go along. (Don't compact the meatballs too hard or they will be dense instead of light.)
- Place a thin layer of oil in a heated skillet. Once it is hot add the meatballs in a single layer and cook, turning frequently, until browned all over, about 5 minutes. (You only need about 1/4 inch in depth.)
- Place them into the baking dish in a single layer. (I do this as they brown.)
- Whisk together the Mirin, soy sauce, honey and ground ginger until well amalgamated. Pour over the meatballs in the baking dish, turning them to coat them in the sauce. (I like to double the sauce ingredients because we like lots of sauce. It will thicken as the meatballs bake.)
- Pop the dish, uncovered, into the preheated oven and bake for 15 to 20 minutes, until the meatballs are cooked through and the sauce has thickened. (Keep an eye on them to make sure they don't go dry and the sauce doesn't burn.)
- Serve hot with the sauce spooned over, and garnished with thinly sliced spring onions. We like fried or steamed rice with these.
💛HINTS AND TIPS FOR SUCCESS💛
Don't overmix the meatball mixture. Mix just until the ingredients are combined. Overworking the turkey can result in dense, tough meatballs.
If the mixture feels sticky, lightly dampen your hands with cold water before shaping the meatballs. This makes rolling them much easier.
Try to keep the meatballs a uniform size so they cook evenly. A small cookie scoop can be very helpful for portioning.
Allow the oil to heat properly before adding the meatballs. This helps them brown nicely and prevents sticking.
Turn the meatballs gently as they cook to maintain their round shape and ensure even browning on all sides.
Use a meat thermometer if you're unsure about doneness. Turkey meatballs are fully cooked when they reach an internal temperature of 165°F (74°C).
Whisk the teriyaki sauce ingredients together before heating to ensure the honey and seasonings are evenly distributed.
Simmer the sauce gently rather than boiling it vigorously. This helps preserve the balanced sweet and savory flavors.
Add the cooked meatballs to the sauce while both are still hot. They will absorb some of the delicious teriyaki flavor as they glaze.
If the sauce thickens too much, simply stir in a tablespoon or two of water until it reaches your desired consistency.
Garnish with sliced green onions just before serving. They add freshness, color, and a pleasant contrast to the rich glaze.
💛FREQUENTLY ASKED QUESTIONS💛
CAN I USE GROUND CHICKEN INSTEAD OF GROUND TURKEY?
Yes. Ground chicken works very well in this recipe and can be substituted in equal amounts. The flavour will be slightly different, but the meatballs will still be tender and delicious.
CAN I BAKE THE MEATBALLS INSTEAD OF FRYING THEM?
You can. Place the meatballs on a lightly greased baking sheet and bake at 400*F/200*C/ gas mark 6 for 15 to 20 minutes, or until they are cooked through and reach an internal temperature of 165*F/74*C.
WHAT CAN I USED IF I DON'T HAVE MIRIN?
If you don't have mirin, you can substitute a dry white wine, rice vinegar mixed with a little sugar, or even a bit of sweet sherry. The flavour won't be exactly the same, but it will still be delicious.
CAN I MAKE THESE MEATBALLS AHEAD OF TIME?
Yes you can prepare and shape the meatballs up to 24 hours in advance. Cover and refrigerate until ready to cook.
CAN THESE BE FROZEN?
Yes, both cooked and uncooked meatballs freeze well. Store them in an airtight container for up to three months. (Label and date.) Thaw overnight in the refrigerator before cooking or reheating.
CAN I DOUBLE THE RECIPE?
Yes, this recipe doubles very easily and is perfect for meal prep, family dinners, or entertaining. Simply double all of the ingredients and cook in batches if necessary.
💛A FEW OTHER GROUND TURKEY RECIPES TO ENJOY💛
Truth be told I am more likely to use ground turkey than I am any other kind of meat. Here are a few other recipes I enjoy using this very versatile ground meat.
CRANBERRY & APPLE GLAZED TURKEY MEATBALLS - If you love cozy, comforting flavors but don't want to have to put in a lot of effort, these tender turkey meatballs bring all the magic in one easy dish. Lean ground turkey, tart apple, and sweet dried cranberries come together in the softest, juiciest meatballs — and then they’re coated in a glossy cranberry‑apple glaze that’s sweet, tangy, and completely irresistible.
JUICY TURKEY BURGERS - These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them. The recipe is perfectly sized for just two people. Simple ingredients, simple flavours, easy method of cooking. Serve with your favourite burger toppings for a delicious burger meal. Tender and delicious.
Pin this delicious recipe to your Turkey, Meatball or Main Dish recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 4
Teriyaki Turkey Meatballs
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
I converted my favourite Teriyaki Meatball Recipe to use ground turkey instead of chicken or beef. Make sure you don't use the really lean turkey as they will be a bit dry.
Ingredients
For the Meatballs:
- 1 lb (453g) ground turkey (use a mix of breast and thigh meat)
- 3 spring onions, finely minced
- 3 cloves garlic, peeled and grated
- 1 large free range egg white
- 1 1/2 TBS fresh lemon juice
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- Oil for shallow frying (use a mild flavoured oil, such as sunflower)
For the sauce:
- 1/3 cup (80ml) Japanese Mirin (Sweet Rice Wine)
- 2 TBS dark soy sauce
- 1 TBS liquid honey
- 1/2 tsp ground ginger
- Thinly sliced spring onions to garnish
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a shallow baking dish large enough to hold the meatballs in a single layer.
- Mix the turkey, onions, garlic, egg white lemon juice, salt and black pepper together with a fork to well combine. Shape into around 20 meatballs, setting them onto a parchment lined plate as you go along.
- Place a thin layer of oil in a heated skillet. Once it is hot add the
- meatballs in a single layer and cook, turning frequently, until browned all over, about 5 minutes.
- Place them into the baking dish in a single layer.
- Whisk together the Mirin, soy sauce, honey and ground ginger until well amalgamated. Pour over the meatballs in the baking dish, turning them to coat them in the sauce.
- Pop the dish, uncovered, into the preheated oven and bake for 15 to 20 minutes, until the meatballs are cooked through and the sauce has thickened.
- Serve hot with the sauce spooned over, and garnished with thinly sliced spring onions. We like fried or steamed rice with these.
Notes
You may want to double the sauce ingredients. I often do.
If you don't have any mirin in your cupboard, no worries, it is a bit of an unusual ingredient. Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet Marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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