Our House Granola

Granola is so straightforward to make I have no idea why people eat the shop-bought stuff (which can be so sugary and can have such nasty dried-up dried fruit); the other great thing is that you can pretty much choose what you put in it. Here’s our standard recipe – but we often make changes depending on what we have in. Another great recipe is Andy’s Fairfield Granola from Nigella Lawson’s Feast – very delicious, but a bit more luxurious than ours.

House Granola
400g rolled oats
50g pumpkin seeds
50g sunflower seeds
30g sesame seeds
150g whole unblanched almonds
75g Sweet Freedom Syrup (or any other syrup – rice or maple maybe)
150ml water
150ml cold pressed rape seed oil (or mild oil of your choice)
1/2 tsp salt
1 tsp ginger
1/2 tsp cinnamon
freshly grated nutmeg (around 1/2 tsp)
250g raisins

Preheat your oven to 190C/Gas Mark 5. Mix all the ingredients, apart from the raisins, in a large bowl. Spread the mixture thinly into 2 large shallow baking or roasting tins. Bake for around 25-30 mins until golden brown, turning everything over after about 15 minutes to make sure everything gets nicely crunchy. Try not to handle the granola too roughly – otherwise it will become a bit crumby. When it’s done, take it out of the oven and leave to cool on the trays. Divide the raisins between the 2 trays and stir them in. Transfer your granola to a airtight container – the quantities given above exactly fill a 2 litre clip top Le Parfait jar.

I can’t tell you exactly how long this keeps for – we’ve never managed to keep a jar for longer than a week, but it still tastes nice and fresh then, so I’d imagine that it would keep for a couple of weeks. It is delicious served with plain old milk, or with yogurt and fruit compote or sliced banana. I don’t need to tell you how nutritious the ingredients are – it’s also really filling too. I hope you give it a try and enjoy it as much as we do.

4 thoughts on “Our House Granola

  1. Made this granola for the 1st time this weekend, despite a senior moment when I forgot the maple syrup, it eventually turned out really well. It has a lovely flavour, lots of fruit & nuts & it can be tailored to personal taste. Many thanks for sharing this recipe Ali.

    1. So glad you liked it Beryl – I haven’t made it for ages, you have just reminded me of how yummy it is. Golden syrup or honey can be used if you don’t have maple in. 🙂

  2. Hello, I’ve been making this (to half quantities) using maple syrup and while it’s very yummy it doesn’t stick together at all (think toasted muesli). Our oven is also a bit tempremental – what do you reckon is the most likely cause, the oven or the syrup?

    1. Try a touch more liquid in the mix Katie – sometimes I am a bit slapdash with my weighing and it’s a bit dry and doesn’t clump up enough. I just add a little more water & oil (only a bit!), and when I mix it, I get my hands in there to bring it together a bit. The other thing to do is be quite careful when you are turning it during the cooking process. It’s very easy to break it into crumbs…

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