Makes about 8 x 50g portions
I know exactly what is in my granola if I make it myself*
This recipe makes for a great breakfast and a healthy snack food for anytime of the day. It is especially nice with yoghurt and a squeeze of honey for a quick, healthy dessert.
Choose extra fresh fruit toppings, such as banana or raspberries, or dried fruit options; raisins, apricots, prunes (be aware that dried fruit is very high in sugars). The addition of a few dark chocolate nibs will make it extra special.
Whole rolled organic oats 200g
Mixed nuts and seeds 150g
(The following selection works well; Pumpkin seeds (25g), sunflower seeds (25g), pine nuts (25g), flaked almonds (50g), hazel nut (25g). But use your favourites.)
Dried dates, chopped into small pieces 40g
Rapeseed oil, cooking variety (not extra virgin) 50g
Runny Honey 20g
Soft brown muscovado sugar 10g
1) Preheat the oven to a low 60oC fan.
2) Combine the oats and the nuts, seeds and chopped dates. (If you are using Pecan nuts add them to the granola after the cooking stage)
3) Gently heat the oil, sugar and honey until the sugar crystals have just dissolved.
4) Tip the dry ingredients into the oil and sugar and stir well to combine.
5) Spread the mixture on to a baking tray in a single layer and bake in the preheated oven at 60oC for 10 minutes. Keep an eye on the time -Do not let it burn!
6) Take out of the oven and leave to cool completely in the tin before stirring through any of the extra dried ingredients such as raisins, chocolate chips or pecans.
7) Store in the refrigerator in an airtight container.
- Shop bought breakfast cereals tend to be high in sugar. The added sugar may be hidden from the ingredients list but is still there if there is a large proportion of raisins or other dried fruit.
- Lowering the cooking temperature and using a fairly heat stable oil such as rapeseed oil will maintain the health benefits of your granola.