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.
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 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)
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.