Carlo the Bear Granola
Breakfast · Gifts from the Kitchen · Vegetarian · Gluten-Free · Egg-Free · Anti-inflammatory · Time: 30 min · Servings: 12 · Difficulty: Easy
I first discovered granola over 15 years ago, during a winter business trip to Amsterdam. If you grew up in Asia like I did, you’ll know that breakfast usually meant rice, noodles, or porridge—not yogurt and oats. So imagine my curiosity when I saw guests at the hotel buffet starting their mornings with little bowls of yogurt, fruits, and something golden and toasty sprinkled on top.
Okay—before you judge me! I know granola is originally from the US, but I’m just being honest here: my first introduction to it happened in Europe 😏. I gave it a try the next morning, and that first spoonful had me instantly hooked. It was everything—warm, fragrant, lightly sweet, and wonderfully crunchy.
This recipe is my way of capturing that memory, so we named it Carlo the Bear Granola, after Carlo, the sweet mascot of Lievito Fresco. It’s simple to make, comes together with pantry staples, and fills the kitchen with the coziest scent of vanilla and cinnamon as it bakes.
My favorite way to enjoy it is over a bowl of coconut yogurt, topped with a spoonful of blueberry compote. But truthfully, it’s also perfect by the handful—straight from the jar when no one’s looking.
The version I first fell in love with didn’t include dried fruits—it was all about fresh fruits and crunchy clusters—so this recipe stays true to that. But feel free to make it your own: once the granola has cooled, stir in some dried cranberries, raisins, goji berries, or chopped apricots if you like a little chewy contrast.
What makes this granola extra special is the extra step of gently warming the oil and honey (or maple syrup) with the vanilla and cinnamon, then stirring the dry ingredients directly into the warm pot. This helps the mixture coat evenly, and the residual heat encourages those golden, chunky clusters that make every bite a little more satisfying.
Whether you enjoy it with yogurt, gift it in little jars, or keep a stash for snack emergencies, I hope this granola becomes a cozy staple in your kitchen too.
Now let’s get to the recipe!
Full of Good-for-You Ingredients
I’ve always loved recipes that are not only delicious but also made with ingredients you can feel good about. This granola is exactly that.
At its heart are rolled oats, which toast beautifully in the oven, turning golden and nutty while providing that satisfying crunch in every bite. Sunflower and pumpkin seeds add texture, richness, and a subtle earthiness that balances the sweetness perfectly, while walnuts bring a naturally buttery flavour and even more crunch.
A touch of cinnamon and vanilla ties everything together, filling the kitchen with a warm, cozy aroma as the granola bakes.
Rather than relying on heavily processed ingredients, this granola is gently sweetened with maple syrup (or your preferred sweetener) and coated with olive oil or avocado oil. The combination helps create those irresistible golden clusters while keeping the granola light and crisp.
If you prefer a less sweet granola, you can easily reduce the sweetener to ¼ cup (60 ml, approximately 80 g maple syrup or 85 g honey). It will still bake up beautifully with plenty of flavour, though you'll get slightly fewer clusters and a more subtle sweetness. This is often my preferred version when I’m looking for something a little lighter while still enjoying that toasty, satisfying crunch.
It’s a simple combination of pantry staples, but once baked, it becomes something far more special.
And if you’d like to make it your own, stir in your favourite dried fruits after baking and cooling. Dried cranberries, raisins, goji berries, or chopped apricots all work beautifully. Personally, I love it just as it is—golden, toasty, and full of texture.
Ingredients
- 4 cup rolled oats
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- ⅓ cup walnuts, chopped or whole
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 tsp pure vanilla extract
- ⅓ cup extra virgin olive oil or avocado oil
- ⅓ cup honey or maple syrup
Optional Add-in:
- 1 cup dried fruits of choice (e.g., cranberries, raisins, goji berries, chopped apricots)
Directions
- Preheat the Oven Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
- Mix the Dry Ingredients In a large bowl, combine oats, sunflower seeds, pumpkin seeds, walnuts, salt, and cinnamon.
- Warm the Wet Ingredients In a large pot, gently heat the oil and honey (or maple syrup) over medium heat until it begins to bubble slightly. Remove from heat and stir in the vanilla extract.
- Combine in the Pot Add the dry ingredients directly into the pot with the warm mixture. Stir well, making sure everything is evenly coated. This method helps the mixture cling together and encourages chunkier clusters thanks to the residual warmth.
- Bake the Granola Spread the mixture evenly onto the prepared tray and gently press it down with a spatula. Bake for 12 minutes.
- Toss and Bake Again Remove from the oven, toss gently for even browning, press it back down, and return to the oven for another 10 minutes, or until golden. Keep a close eye near the end—granola can brown quickly.
- Cool and Store Let the granola cool completely on the tray for about 1 hour—this helps the granola set. Once fully cooled, stir in dried fruit (if using) and transfer to airtight jars or containers.