This was another of those recipes the whole internet is raving about and I’m skeptical until I try it. And it’s true, it really is super easy to make granola at home. You can really vary the ingredients depending on what you have in the pantry. I used a few different recipes as my inspiration, with the idea of gingerbread biscuits for breakfast as the final encouragement.
I vary the proportions each time depending on what I feel like. But generally I go for:
- 2 cups jumbo oats (not quick cook or instant)
- 1 cup lightly blitzed or crushed nuts (pecan, almond, walnut are my usual suspects)
- 1/2 cup raisins
- 2 tsp cinnamon
- 1 tsp dried ginger
- 1/5 tsp of allspice, nutmeg and cloves (or spices of your choosing)
- 60 ml oil (I used coconut but you can also use olive)
- 60 ml honey or sweetener (I’ve also experimented with maple syrup)
All you have to do is:
- Preheat the oven to Gas Mark 4.
- Blitz or lightly crush the nuts, depending on how chunky you like the granola, and mix in with the nuts.
- Add in your spices and give a quick stir to combine. If you have some seeds that you’d like to include, these can also go in now.
- Melt the oil if needed, mix with the honey, and stir into the oats mixture. The more you use, the more clustery it’ll be, but I try to go as light on the oil and sweetener as I can.
- Spread the mixture on a baking tray, and cook for about 15 minutes, mixing the granola up a bit after half the time to make sure it’s evenly cooked.
- Once you’re happy with the colour (and it will crisp up a bit more as it cools), take it out of the oven and leave to cool.
- When it’s cool enough, add in the raisins, and store in an airtight container, ready for your next breakfast!
You can even add in some egg white for extra clustery granola. The above yield should last for a couple of weeks, and it’s lovely to start the day with something homemade, delicious and tasty!
This can even be had as a dessert, with layers of yoghurt, fresh fruit, and a drizzle of honey.