I made this for the chap 🙂
What I love about making granola is that it is so easily personalised. By scaling the ingredients up or down, you can make it for 1 or 51; you can choose your favourite fruit, nuts and seeds; you can make it cheap and cheerful or luxurious and indulgent. It really is up to you.
As this was the first time I made granola, the recipe I’ve given below is a mash up of what was in my (obsessively well stocked) cupboards. It was hard to choose to be honest, but now I have loads of ideas for different combinations in the future.
I’m thinking banana and butterscotch; coco and dried raspberries; rocky road; vanilla scented; tropical; maple orange and nut…
Makes approx 14 servings, if you have incredible self-control in the mornings when faced with the blissy prospect of a big bowl of cereal with cold milk… I do, obviously… More realistically it makes approx 10 servings.
- 500g rolled oats
- 90g mixed berries (I used Urban Fruits, with cranberries, sultanas and golden sultanas)
- 50g dessicated coconut
- 50g macadamia nuts, roughly chopped
- 50g walnuts, roughly chopped
- 50g pistachios
- 50g almonds (skin on), roughly chopped
- 50g chopped mixed nuts (from the baking section in the supermarket)
- 50g pumpkin seeds
- 100ml clear honey
- 50ml maple syrup
- 2 tbsp sunflower or vegetable oil
- 1 tsp cinnamon
- Heat oven to 190°c.
- When weighing out ingredients, keep the berries and coconut separate from the nuts. Mix the nuts with the oats and cinnamon.
- Heat the honey, maple syrup and oil together, then pour the mixture over nuts and oats. Stir well to coat, then tip onto a large baking tray with sides (preferably non-stick or lightly oiled). Spread evenly.
- Bake for approximately 25 minutes, stirring well a couple of times, until golden.
- Remove from the oven and leave to cool. Add the berries and coconut and store in an airtight container for up to 1 month.
- Serve with milk or yoghurt and fruit 🙂
Use it up!
Add about 375g melted butter and maybe a little more honey and you’ve got yourself a flapjack recipe! However, this would make a lot of flapjacks, so I’d half the quantity of muesli and use 180g butter. Just pour the butter over the granola and stir to combine. Transfer to a lined baking tray, press down and bake at 160°c for 35-40 minutes. Remove and cool in the tin, then slice into about 20. These will keep for up to 3 days in an airtight container, or you could freeze them for about a month. You could also add fresh fruit, tossed with a little sugar if necessary. If you choose to do this, press half the oat mixture into the baking tray, then add a layer of fruit and top with the remaining oat mixture, making sure that the fruit is completely covered. Bake as above. These will keep for about 2 days.