Millennial Granola


This one was created when my American boyfriend and I were living with my parents for a month or so in their house in Dublin due to visa plans not working out as expected. Did you know that almost 40% of the millennial generation (18-34 years old) are living at home with their parents? Yeah. This recipe is a shout out to my fellow millennials who have had to move home at some point during their twenties.

After spending a year in New York, my idea of a portion size changed dramatically. The Yank and I kept depleting the dainty Irish shop-bought granola supplies in the cupboard, so I decided to make an American-sized industrial batch of this stuff to tie us over for the last few days of our stay.

When I was a college student I used to visit home most weekends. The first thing I did was raid the fridge and the cupboard for tasty treats: chocolate bars, cheese slices and Nutella. Coming home as a millennial adult is a little different: I find that I raid the kitchen for fancy-pants foods like nut butters, gourmet cheese and crackers, and avocados. One of my favourite things about this recipe was that I got to use an unopened jar of blackstrap molasses that was hiding in the back of the pantry. Very fancy indeed.

I’m a big fan of sweeteners that not only make your dish taste great, but also provide you with some added nutrients. Containing high levels of B6, manganese, magnesium, potassium, iron, and selenium, molasses is a great subtle and nutritious sweetener to add to your morning bowl of crunch.


Millennial Granola

*This recipe is vegan, refined sugar-free & gluten-free if you use certified gluten-free oats*


PREP TIME: 10 mins  |  COOKING TIME: 15 mins

(Makes a large container of granola to last about 5-7 days.)



2 cups oats

1 1/2 cups mixed nuts (I used a mix of walnuts, pecans, almonds, brazils, and hazelnuts)

1 cup sunflower seeds

1 cup pumpkin seeds


3 tablespoons coconut oil

2 tablespoons maple syrup

1 tablespoon molasses

2 teaspoons cinnamon

pinch of sea salt

*This recipe is vegan, refined sugar-free & gluten-free if you use certified gluten-free oats*


  1. Preheat oven to 160C (fan).
  2. Roughly chop the mixed nuts.  I like to leave them pretty big for more crunch, but you could also throw them in a food processor briefly to make smaller chunks!
  3. Put the dry ingredients  in a large bowl and mix.
  4. Put the wet ingredients in a small saucepan, melt over a low heat, and stir gently until everything has melted into a sweet, sticky liquid.
  5. Pour the wet ingredients over the dry mixture and stir until everything is evenly coated.
  6. Place the mixture on a large baking tray and spread out evenly.
  7. Place in the oven for about 15-18 minutes, depending on the oven. Make sure to stir it about halfway through the cooking time so that it all crisps evenly. Granola is very easy to overcook, so always keep an eye on it and stir if necessary!
  8. Once the mixture has gone a nice golden colour, remove from the oven and allow to cool completely on the baking tray before storing in an airtight container.

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