This is the granola recipe you’ve been waiting for! Honey nut granola (because lush) sprinkled with everyone’s favourite cereal addition – marshmallows ? It’s Lucky Charms Granola time ladies and gentlemen!
The base here is a tasty, naturally sweetened honey nut granola recipe. There’s slivers of toasted almond trapped in big oaty clusters, sweetened with clear runny honey. It’s pretty much a cereal lover’s dream, and that’s before we chuck in the mallows and white chocolate M&Ms!
If you come here often, you know I’m experiencing a bit of a granola binge at the moment. I live with the world’s biggest cereal fan (there’s about 12 boxes in the cupboard) and she’s always banging on about how much she loves the Lucky Charms marshmallows, but actually isn’t too keen on the actual cereal. Problem solved!
You’re probably guessing that those mallows aren’t the real Lucky Charms™ deal, but who even cares. In the UK we have to take what we are given (and by that I mean whatever we can find on Amazon). And yeah, I’m pretty sure no box of Charms has ever come with pastel white chocolate M&Ms either. But it’s spring. And I wanted them.
Oh, and if you are looking for something with a little less sugar in your breakfast bowl, then you should definitely check out my intense double chocolate granola whilst your here.
You might have noticed that the granola in the photos has sesame seeds in, but the recipe below does not! The only oats we had left after my mammoth granola making spree came pre-mixed with seeds. I picked out the pumpkin seeds, but I’m pretty sure everyone has something better to do than pick sesame seeds out of anything. So the recipe below calls for regular rolled oats – but feel free to add in as many sesame seeds (or any other seeds come to that) as you like.
Please do let me know if you make this lucky charm granola, or any of my other recipes – I’d love to hear how they turned out! ?
- 340g (3¾ cups) jumbo rolled oats
- ¼ teaspoon salt
- 60ml (¼ cup) sunflower oil
- 225g (2/3 cup) clear honey
- 1 large egg white
- 1 teaspoon vanilla extract
- 125g (1½ cups) flaked almonds
- 75g (about 2 cups) cereal marshmallows
- 200g (about 1 cup) white chocolate M&Ms
- Preheat your oven to 150°C / 300°F (130°C fan).
- Pour the oats into a large bowl, and add the salt, sunflower oil, honey, egg white, vanilla extract, and flaked almonds. Give the mixture a good stir until all the oats are coated.
- Spoon the mixture onto two wide baking trays lined with baking parchment, and spread out so there is a thin layer of the granola on each tray. It is very important that the baking trays are lined with baking parchment, or the oats will stick to the pan. You have been warned! Place the trays into the preheated oven, and bake for 25-30 minutes. Do not stir the granola at any point during baking. The granola is ready once the oats are almost dry, and the oats are a nice golden colour.
- Leave the granola to cool in the trays, and once completely cold, break up into small clusters. Mix in the cereal marshmallows and M&Ms, and pour in to an airtight jar.
- The cereal marshmallows will go a little softer after a day or so. To combat this, you can stir them into the cereal before you eat it, rather than straight after baking.
- The granola should keep for a month or so, if kept in an airtight container somewhere cool and dry. There is no need to refrigerate, unless you live somewhere really warm and humid. The granola can also be frozen for 3-6 months, and will need to be left out overnight to defrost before eating.