Every so often I revise my granola recipe. I’ve been sticking to the recipe below for quite a while now.
I figure it’s my daily vitamin supplement. It’s full of fibre and lots of good minerals, with Omega 3 from the flaxseed. You can vary up the nuts – the most delicious turn out to be the healthiest, but also the most expensive. Of course, it’s very high in fat and sugar. A little goes a long way. I eat three tablespoons of granola with about four tablespoons of yoghurt and a big handful of blueberries, sometimes raspberries.
You can add anything you want to granola but this is what I put in the other day:
250g barley flakes
250g rolled oats
60g flaxseed, milled
60g flaked almonds
60g pumpkin seeds
60g sunflower seeds
60g macadamia nuts, chopped
60g walnuts, chopped
60g pecans, chopped
60g brazil nuts, chopped
60g toasted coconut flakes
3 heaped tablespoons coconut oil
100ml maple syrup
Preheat the oven to about 160 degrees. Melt the coconut oil and the maple syrup together. Combine with the rest of the ingredients and stir to mix. All of the measurements are pretty approximate, once you’ve mixed it up, if it looks like it needs something more, add it in. I don’t like it too sweet but you could add more maple syrup or use golden syrup instead. But remember it’s breakfast, not dessert!
At this stage I generally split the mixture in two and bake half at a time. If you have two large oven trays (preferably with sides to contain spillage) you could do one on the middle tray and one on the bottom tray and swap them halfway. I spread it out as much as I can and put it in the oven for 10 minutes. After 10 minutes it should be a bit brown on the top. Give it a stir and put it in for another ten minutes, while your kitchen fills with the irresistible smell of fresh granola.
When I take it out, I like to wait for it to cool before tipping it into a container. That way some of it sticks together in lovely crunchy clusters.