Breakfast granola is a simple delight and one of the healthiest cereals out there. Home-made beats the bought stuff and it is ideal as a topping for yogurt as well. Try this recipe because the sweetening agent is maple syrup rather than honey although both are ideal and can even be used in combination. The granola will keep well for 2 weeks and you can refresh it by putting it all in the oven again for 15 minutes or so.
Preparation Time: 40 minutes
Cooking time: 30 minutes
Ganola Ingredients:
- 400 g (14 oz) rolled (porridge) oats
- 75 g (2¾ oz) chopped pecans
- 35 g (1¼ oz) roughly chopped hazelnuts
- 60 g (2 oz) sunflower kernels
- 60 g (2 oz) pumpkin seeds (pepitas)
- 60 g (2 oz) linseeds (flax seeds)
- 60 g (2 oz) hemp seeds
- 250 ml (8½ fl oz) maple syrup
- 60 g (2 oz, lightly packed) soft light brown sugar
- 80 ml (2½ fl oz) peanut, rapeseed or hazelnut oil
- 150 g (5½ oz) dried apples, chopped
- 75 g (2¾ oz) dried cranberries
- 35 g (1¼ oz) raisins
40 g (2 oz) sunflower kernels - 60 g (2 oz) pumpkin seeds (pepitas)
- 60 g (2 oz) linseeds (flax seeds)
- 60 g (2 oz) hemp seeds
- 250 ml (8½ fl oz) maple syrup or about 100 ml of a runny honey
- 60 g (2 oz, lightly packed) soft light brown sugar
- 80 ml (2½ fl oz) rapeseed, peanut or hazelnut oil
- 150 g (5½ oz) dried apples, chopped (optional)
- 75 g (2¾ oz) dried cranberries (optional)
- 35 g (1¼ oz) raisins (optional)
Preparation:
- Preheat the oven to 160°C (320°F). Line one large or two flat roasting tins or trays with baking paper.
2. Put the oats and all the nuts and seeds into a bowl and mix them together.
3. Put the maple syrup, sugar and oil into a large heavy-based saucepan over a low heat, stirring a little to help the sugar melt. Stir in the oats, nuts and seeds and mix well until all the dry ingredients are coated. Spread the mixture over the lined trays. There will need to be some breaking up of the pieces to ensure they are not clumping too much.
4. Bake for about 25 minutes, or until golden. Stir through the dried fruit and cook for another 5 minutes.
5. Remove from the oven and leave to set and cool. Break the granola into chunks and store in an airtight container.
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