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Granola Recipe

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27 Apr

Granola Recipe

60ml (or 60g) oil – you can use any light flavoured / neutral oil – canola/rapeseed, sunflower, light olive, coconut (in liquid form)

60ml (or 60g) Agave nectar or any other sweetener – honey, maple syrup, brown sugar etc

1 x large pinch ground cinnamon

1 x pinch of salt

360g rolled oats (or a combination of rolled oats and porridge oats, depending on what you have to hand)

125g raisins, or other dried fruit, chopped

(such as dried apricots, prunes, sultanas, dried blueberries etc) – you can use more than this, or make the 125g up from a variety, depending on your preference.  Bear in mind that extra dried fruit will make the granola a bit sweeter, so you may want to use slightly less of your chosen sweetener (e.g. honey)

125g flaked almonds OR desiccated coconut OR pumpkin seeds – or a combination!

 

Granola method

  1. Heat the oven to 150⁰C (300⁰F) and line two baking trays approx. 20cm x 30cm (or one large one) with greaseproof paper
  2. Place the oil, honey/sweetener, cinnamon and salt in a large bowl, and whisk
  3. Add the oats and stir thoroughly, making sure the dry mixture is well coated with the oil and honey mixture.
  4. Divide the mixture equally between the two trays and spread out evenly.
  5. Bake for 10 minutes, then remove to stir and add the almonds / nuts etc (if using), the return to oven
  6. Bake for a further 10 minutes, and remove from the oven. Sprinkle the dried fruit on top, and squash everything down while still hot, using a spatula or flat spoon, so you get nice clumpy bits once it has cooled.
  7. Allow to cool completely, then pour into an airtight container (or kilner jar etc) for storage. This should keep beautifully for a good few weeks, but it is usually gone in a few days in our house!
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