Crunchy Munchy Maple-Nut Granola

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If there’s one thing I’ve learned during my visit back to Singapore, it’s that granola recipes which may work in colder, less humid countries like Germany may not work in hot, humid and sometimes hazy Singapore. “They didn’t turn out crunchy!” exclaims an exasperated Goo. That’s what I meant by ‘not working’. Nothing much stays crunchy for very long here. Well, most granola don’t, but THIS GRANOLA THAT I SPEAK OF IN THIS POST DOES! Oh and we do, too. We stay crunchy — replicating the tone of James Bond’s famous “Bond” repetition — crunchy-granola.

Goo and I have come to the conclusion that if granola isn’t crunchy, we cannot call it “granola”. That’d be a sin. A gastronomical one that is.

We met each other for the first time last Monday and one word to describe the hours we spent talking, walking, laughing and… eating?


/ˌsɛr(ə)nˈdɪpɪtəs/   adjective   ;   occurring or discovered by chance in a happy or beneficial way.

She was beautiful, down-to-earth, kind, light-hearted, open-minded and so generous. Warmth naturally emanated from her soul. :’)

Meeting new people is scary, but it is also totally incredible. People come from all sorts of places and backgrounds, with an infinite amount of stories and experiences that have shaped them into who they are…

And it’s funny, but I feel as if I’d known you all the time, but I couldn’t have, could I?— Wizard of Oz

I experimented with making my own version of a crunchy granola that evening, and I quote my sister (after letting her have a taste of it), “This may very well be my favourite granola of all time.” If I told You then that sparklers didn’t go off in my heart, I’d be lying.

Dry Ingredients:

1 cup Oats
2 tbsp Chia seeds
2 tbsp PB Powder
1 tbsp Psyllium Husk (optional)

Wet Ingredients:

1 tbsp Coconut oil
1 tbsp 100% Nut/ Seed butter
7 chopped, soft Medjool Dates


  1. Preheat the oven to 150ºC (300ºF) and line a baking tray with parchment paper.
  2. Mix all dry ingredients in a large mixing bowl until well combined.
  3. Add the wet ingredients into a blender/ food processor and pulse until a smooth paste is formed.
  4. Pour the paste into the dry ingredients and use a mixing spoon/ Your hands to ensure that the dry ingredients are well coated with the paste.
  5. Crumble the still-raw granola and spread evenly onto the lined baking tray.
  6. Bake the granola for 40 minutes, tossing/ nudging/ loosening them up a little at the 20-minute mark.
  7. After 40 minutes, take the granola out of the oven and allow to cool AND CRUNCH UP. The smaller crumbles should crunch up in about 15-20 minutes while the larger ones could take up to 40 minutes.
  8. Enjoy! 🙂

**If You do not own a blender/ food processor, that’s fine too! You could simply mix and mash the wet and dry ingredients together using Your hands in a large mixing bowl!

**STORING RECOMMENDATION: In an air-tight container and preferably in the fridge.

It is Singapore humidity-proof, absolutely crunchy, blissfully guilt-free, packed with nutty flavours, made with most-probably-already-in-Your-pantry ingredients and absolutely simple to put together, i.e. foolproof!


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