I’ve been making my own granola for a fair few years now. It was Nigella Lawson and her beautiful recipe for Andy’s Fairfield Granola that got me started. I’ve lost track of how many times I’ve made this recipe now. To be honest, if you told me ten years ago I’d be the kind of person who would think nothing of spending an evening pottering in the kitchen whipping up a batch of home made granola, I would have said yeah right! But once you’ve made your own Granola you’ll wonder why you ever bought it. There is really no comparison.
What I like best about making my own Granola is the fact that I have the freedom to add whatever I want. And so can you. Don’t like coconut? No problem, just leave it out. Feel like adding pecan nuts or some cinnamon? Absolutely. The possibilities are endless.
My kids love Granola but I usually have to pick out the dried fruit for them. They don’t do raisins in their breakfast cereal but they will happily eat boxes of Sun-Maid raisins and oat & raisin cookies. I don’t get it!
It really is a very handy snack to have sitting on your kitchen worktop (I like to keep my Granola in a large Kilner jar). Gorgeous at breakfast time with yoghurt, fruit and a drizzle of honey. Perfect for any time of day, really. Midnight snack, anyone?
Granola (recipe adapted from Jo Wheatley – A passion for Baking)
300g rolled oats
4 tablespoons runny honey or malt barley extract
3 tablespoons sunflower oil
4 tablespoons apple sauce
1 tablespoon golden or maple syrup
50g light brown sugar
4 tablespoons desiccated coconut
25g sunflower seeds
25g sesame seeds
60g nuts of your choice, roughly chopped (I used a mixture of Brazil nuts and almonds)
large handful of dried fruits of your choice – I used raisins, cranberries & cherries. Chopped Apricots or blueberries would be lovely too and if you’re feeling really indulgent, dark chocolate chips 🙂
Preheat the oven to 170C/325F/Gas Mark 3.
Mix all the ingredients together, except for the dried fruit in a large roomy bowl. Make sure that everything is well coated in the honey, syrup and oil.
Bake for about 35-40 minutes until golden. You will have to keep stirring and checking the Granola to make sure it is browning evenly. I like mine on the crunchy side and I don’t have the best oven in the world, so I cooked mine for 50 minutes.