Nutty Homemade Granola
It turns out that the concept of toasting up oats, nuts and grains with a natural sweetener like honey, is nothing new. Earlier today I stumbled across an advertisement for granola from 1893! It’s comforting to know that in a world in which so much of our food no longer resembles food, you can count on an easy, delicious and wholesome breakfast in the form of porridge, muesli and granola. To Serve: My favourite way to eaten this granola is with a big spoon of natural yoghurt, and fresh berries. If you’re a fan of dried fruit, a little apple, apricot, pear, cranberry or peach will also be just lovely. Change this recipe up as much as you fancy! Substitute the nuts and seeds for different ones, and reduce the maple syrup if you prefer to add sweetener just before eating. Another tasty version would involve squeezing in fresh orange juice and grating in some zest. Think of this recipe as a basic foundation, and go ahead and jazz it up with your signature flavours. Yum!
- 1 cup coconut, flakes or shredded
- 1/5 tsp vanilla extract
- 3/4 cup real maple syrup
- 3/4 cup extra virgin olive oil
- 1/2 nutmeg, freshly grated
- 1 tbsp cinnamon
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 2 cups All-Bran
- 1/2 cup psyllium
- 1 cup pecans
- 1 cup almonds
- 2 cups spelt flakes
- 5 cups oats
- Preheat your to 180°C, and line three baking trays with baking paper.
- In a large mixing bowl, combine all the dry ingredients except the coconut, and mix to combine. Give your hands a good wash, and get in there to give it all a nice thorough toss!
- In a small saucepan over low heat, combine oil, maple syrup and vanilla, and stir until they just melt together. You may want to sneak a couple of tablespoons of tahini in if you are so inclined!
- Pour the syrup over the dry mix, mixing as you go to coat evenly. You may find it easier to move half your dry mix into a second bowl before you add the syrup, as this will make the process easier.
- Spread your mixture across three baking trays. So that it all cooks evenly, don’t pile your granola higher than about 1cm.
- Pop the first two trays in the oven and bake for 15 minutes. After 15 minutes is up, take out both trays, add some coconut to each, and use a wooden spoon to toss the granola to ensure it cooks evenly.
- Put trays back in the oven, switching the tray that was previously at the top so that it is now on the bottom and vice versa.
- Cook for a further 10 – 15 minutes, checking regularly and removing once the granola is cooked to your liking. Personally, I love it a dark golden brown as it has a beautiful caramelised flavour!
- Cook your third tray of granola the same way, tossing it half way through and adding coconut to the mix.
- Leave your trays of granola on the bench until they are cool, and then store in an airtight container.