Mix and Match Granola

14 Nov

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
  1. Heat oven to 190°c.
  2. When weighing out ingredients, keep the berries and coconut separate from the nuts. Mix the nuts with the oats and cinnamon.
  3. 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.
  4. Bake for approximately 25 minutes, stirring well a couple of times, until golden.
  5. Remove from the oven and leave to cool. Add the berries and coconut and store in an airtight container for up to 1 month.
  6. 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.

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