granola

Chuck-it-all-in granola

So many granola recipes are strict with numbers – 20g of this, 35g of the other – but one of the joys of granola is that pretty much anything goes on the dried fruit, seeds and nut front. It’s that chance to shove all the odds and ends in the oven and wait for those toasty aromas to waft through the kitchen.

I have had a crazy few months of back-to-back book shoots and following a much-needed pantry clear-out, I uncovered an insane quantity of nut packets with approximately 15 nuts in each of them which I shoved in one jar to save for granola or spiced nuts.

Granola is fairly pricy to make, but it’s even more expensive to buy, so it is one of those items really worth making yourself, especially if you are on a clear-out cupboard mission.

granola2

Makes 700 g

From the pantry:
85 ml coconut oil
90 ml maple syrup
1/2 tsp vanilla extract
300g rolled oats
50g coconut flakes
100g seeds (sesame, chia, pumpkin, sunflower all work well)
150g nuts (pecans, pistachios, hazelnuts, almonds)
a pinch of sea salt

Preheat the oven to 160c (fan). Melt the coconut oil in a pan and add the maple syrup and vanilla extract. Place in a large mixing bowl and toss everything in it to coat.

granola

Bake for 45 minutes spread out across two large lined baking trays (do in two batches if your oven or trays aren’t big enough), turning it to make it brown nicely all over. Leave to cool before placing in a big jar and adding chopped dried fruit or whole raisins.

granola 3

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