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.
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:
- Heat your oven to 130C Fan and line 2 baking trays with greaseproof paper.
- 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.
- 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.
- Bake for 25 minutes then remove from the oven and leave to cool completely on the trays.
- Break up into smallish chunks and keep in your airtight container, trying not to munch a handful whenever you pass it.