What I’m about to give you may look like a recipe, but it’s actually more like a key. Are you ready? All you need to unlock a great granola at home is equal parts of cereals/grains/roughage (like oats or quinoa/rice flakes for gluten freedom) to nuts/seeds/fruit (I love almonds and pecans, but the sky’s the limit here!). Whatever’s in your pantry that needs to get used up – from scroggin mixes to slightly dodgy looking bags of nuts, the heat of the oven will render them good as new. Then just add equal parts of oil to honey or maple syrup (1/2 a cup of each makes a kilo of granola). Capped off with a teaspoon of salt and the same again of spices (cardamom is the hero here for me!). If you feel like using a zest – like lemon or orange, this is best added closer to the end of cooking, so that you can retain the colour and intensity. Now, if you’re reading this and your eyeballs are swirling about your head because straight up recipes are more your bag, then fear not! Here’s one I prepared earlier, just for you.
- 2 cups oats
- 1 cup brown rice flakes
- 1 cup coconut flakes
- 1/2 tsp ground cardamom
- 1/2 cup roughly crushed almonds
- 1/2 cup roughly crushed pecans
- 1 cup dried apricot
- 1 cup dried cranberry
- 1/2 cup sunflower seeds
- 1/2 cup pepitas
- 1 tsp salt flakes
- 1 tsp cinnamon
- Zest of 1 orange
- 1/2 c maple syrup
- 1/2 c veg/peanut oil
- Preheat oven to 160C and line an oven tray with baking paper.
- Pop all of your chosen dry ingredients into a big bowl.
- Meanwhile, heat the maple syrup and oil in a small saucepan until it starts to bubble.
- Pour the syrup over the dry ingredients and stir together with a wooden spoon or silicon spatula.
- Spread granola mix over the lined oven tray. Whack into the oven.
- After 5 minutes, pull the tray out and stir the mix around. Do this again 3 more times, for 20 minutes in total (or 25 minutes if you’d prefer a slightly more golden granola!). On the last stir around, mix through your orange zest.
- Allow the mix to cool on the tray.
- Transfer to airtight container(s) and store in a cool dark place for up to 3 months.
- Serve with milk, yoghurt, berries, banana, or just scoff straight out of the jar.