My standard weekday breakfast is full-cream yoghurt, sliced banana and berries (if they happen to be in season) with granola sprinkled over the top and finished off with a swirl of honey. It is the highlight of my morning to eat my delicious breakfast out of a tuppaware at my desk while catching up on overnight e-mails. I can’t quite put my finger on what I love so much – whether it’s the actual breakfast or just the comfort of eating the same thing every day. I am a creature of habit!
I am very picky about the granola I use and have only ever found one that I like. I am, however, aware of the high sugar content of my favourite granola and so recently decided that I should investigate making my own. After a bit of research and drawing some inspiration from various sources, I concluded on the recipe as set out below.
I chose to use raw, mixed nuts which included macadamias, almonds, cashews and pecans. I also had a variety of seeds in the cupboard – pumpkin, sunflower and sesame, so included those into the mix a well. In my view, any good granola needs dried fruit. My favourite are raisins and cranberries, but dried apricots would work equally well. I worked on equal parts oats to nuts/seeds as I wanted my granola to be very nutty and fruity. If you prefer the oats to form the majority of the granola then adjust the ratio to your preferences.
After 35 minutes in the oven, this beautiful toasted granola was the product. What I found even more impressive was the delicious flavour given the small amount of butter and honey to make such a vast quantity.
Preparation time: 10 min
Cooking time: 35 – 40 minutes
– Rolled oats x3 cups
– Raw mixed nuts x2 cups (I used macadamia, cashew, pecan and almond)
– Raw seeds x1 cup (sunflower, pumpkin and white sesame)
– Raisins x1 cup
– Dried cranberries x1 cup
– Cinnamon x1 tspn
– Vanilla extract x1 tspn
– Honey x125ml
– Melted butter x125ml
1. Pre-heat the oven to 150 C
2. Mix the oats, nuts and seeds in a large bowl.
3. Heat the honey to runny consistency (a few seconds in the microwave will suffice).
4. Mix the honey, butter, vanilla and cinnamon into the oat mixture ensuring everything is well coated.
5. Line a sufficiently large baking tray with greaseproof paper. Use two if you need. Arrange the mixture in a single layer on the tray.
6. Toast in the oven for 35 – 40 min. Halfway through, take the tray out and shift the granola around. If you are using two trays switch their positions in the oven.