A versatile recipe for a crunchy, homemade breakfast staple
50g unsalted butter or 4 tbsp of coconut oil
150g honey or maple syrup (or even, at a push, golden syrup)
300g rolled oats
150g raw nuts, such as cashews, almonds, hazelnuts or pistachios
100g seeds, such as pumpkin or sunflower
100g dried fruit, such as apricots or figs, roughly chopped
Preheat the oven to 150C. Add the butter and honey/syrup to a large saucepan (it’s a good idea to weigh the syrup directly into the pan set over the scales or you will have lots to wash up). Now heat until the butter has melted and then stir in your other ingredients until everything is well coated.
Pour the mixture onto 2 lined roasting trays and bake in the oven for about 30 mins. Stir a couple of times along the way so that the granola gets evenly and wonderfully toasty. Once golden, leave to cool and then store in an airtight container.
The granola is delicious eaten with milk or yoghurt, but a spoonful of fruit compote is the icing on the cake.
ALTERNATIVE: Try adding a splash of rose water or vanilla extract to the honey and butter mixture, stirring in a good pinch of cinnamon or ginger into the oats for the last 5 mins of baking, or throwing raisins, toasted sesame seeds, dried cherries, cranberries or barberries or roasted coconut slices into the granola once it is ready.
Recipe: Jenny Chandler