From My Kitchen

So it turns out that granola is really easy to make, and by making my own I can leave out all the bits that I don’t want such as dried fruit (disagrees with me) and hazelnuts (yuck) and I can add in more of the stuff I do like (anything almond based). Fling in some yogurt and berries and suddenly I feel virtuous at breakfast time, or second breakfast time. This recipe is based on one from the ever reliable BBC Good Food although I’ve changed it up a bit. It makes lots, and keeps for ages in an airtight container.

Ingredients

2 tbsp veg/flavourless oil

125ml maple syrup

3 tbsp runny honey

Big pinch of free flowing salt

1 tbsp vanilla extract

1 tbsp almond extract

50g sunflower seeds

50g pumpkin seeds

50g sesame seeds

50g flaked almonds

300g rolled/porridge oats

Or anything you like:

Dried berries

Desiccated coconut

Chopped nuts

Method

1. Heat your oven to 130C Fan and line 2 baking trays with greaseproof paper.
2. In a large bowl beat together the oil, syrup, honey, salt and extracts. I find this easiest using a balloon whisk, because the oil can be a little reluctant to combine with the other bits.
3. Tip in the rest of the ingredients and mix well with a spatular until everything is coated, then spread over the baking trays – don’t spread it really thinly as you want to be able to keep it chunky when cooled.
4. Bake for 25 minutes then remove from the oven and leave to cool completely on the trays.
5. Break up into smallish chunks and keep in your airtight container, trying not to munch a handful whenever you pass it.