Granola is basically toasted muesli, no? Not quite, there must be something gooey and gluey to bind it into clusters. Those are the nicest – my recipe below says stir it every now and then while it’s baking but I sometimes leave it completely alone, hoping it will stick together in clumps.
What a beautiful and dangerous breakfast fodder it is! Beautiful indeed with milk or a dollop of yoghurt, or crème fraiche if you’re really reckless. But it’s very dangerous sitting in a jar in the cupboard because it keeps whispering ‘come on… grab a handful, just on its own… and another one…’ whenever you come into the kitchen. Especially late night after a whole day of trying to Be Good. And boy, is it calorific. But it has seeds and nuts and dried fruit, so if eaten properly – for breakfast – will keep you going for a good few hours.
A plethora of various recipes out there, fancier ones using egg whites and heating up the liquid ingredients, which I’m sure to try out one day. This here is the speedy easy one – perfect to throw together on a Sunday afternoon for the coming week of breakfasts.
granolaServings: 20-24Time: about 45 minutes
- 130g maple syrup
- 2 tbsp. runny honey (or half and half honey and maple syrup, feel free to experiment)
- 2 tbsp. sunflower oil
- 2 tsp cinnamon
- 350g jumbo rolled oats, the chunkier the better
- 30g pumpkin seeds
- 30g sunflower seeds
- 80g almond flakes or mixed almonds and nuts, chopped
- 120g mixed dried fruit: cranberries, blueberries, raisins, sultanas, cherries, apricots, figs – whichever you fancy best
Preheat the oven to 170C/325F/gas 3. Line two large baking trays with parchment. In a big bowl mix well the liquid ingredients with cinnamon, tip in the oats, seeds, almonds/nuts and mix well so the oats are thoroughly coated. Put the dried fruit in a separate bowl and reserve.
Spread the oat mix over the bases of the two trays and bake for 25 minutes, stirring occasionally. Add the dried fruit, half to each tray and mix well, so they aren’t all left on top to scorch too much. Bake for another 15 minutes, then cool in the trays or on a rack, if you manage to slip the parchment out of the trays. Store in a jar, don’t let it disappear too quickly!