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!
- Heat the oven to 150⁰C (300⁰F) and line two baking trays approx. 20cm x 30cm (or one large one) with greaseproof paper
- Place the oil, honey/sweetener, cinnamon and salt in a large bowl, and whisk
- Add the oats and stir thoroughly, making sure the dry mixture is well coated with the oil and honey mixture.
- Divide the mixture equally between the two trays and spread out evenly.
- Bake for 10 minutes, then remove to stir and add the almonds / nuts etc (if using), the return to oven
- 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.
- 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!