Granola Recipe that's just for you.
Make a granola with all the ingredients you enjoy and none of the ones you don't. Your granola can vegetarian, vegan and/or gluten free. Note: For the seeds, aim for 1/4 cup smaller seeds and 3/4 cup larger seeds. Fruit is added after baking as it doesn't need toasting.
Equipment
- 1 Large bowl
- 1 Baking Sheet
- 1 Small saucepan
- 1 Mixing spoon
Ingredients
- 5 cups porridge oats Mornflakes Superfast oats or gluten free
- 1 cups mixed seeds Your choice eg linseeds, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds
- 1 cups mixed nuts Your choice eg walnuts, pecans, almonds, cashews, pistachio
- 1 cups mixed dried fruit Your choice eg apricots, cranberries, prunes, figs, cherries, pears, apples
- 1/2 cups honey or maple syrup
- 1/4 cups light oil eg walnut
Instructions
- Preheat the oven to 180°C
- Measure out the oats
- Measure out the seeds and add to the oats
- Measure out the nuts and chop roughly (pieces should be about 1 cm). Add to the oat and seed mixture
- Warm (but do not boil) the honey or maple syrup and oil in a small saucepan. Tip into the large bowl and mix all the ingredients well .
- Turn the mixture onto a baking tray and spread out evenly. Keep the large bowl to one side.
- It will depend on your oven as to exactly how long it will take. Check after 5 minutes and move the granola on the edges towards the centre. Bake another 2 minutes and check again. You are looking for a light golden brown.
- Let the granola cool on the tray.
- Meanwhile measure the dried fruit and cut into 1 cm pieces and add to the large bowl. Add the toasted coconut if using
- Add the cooled granola and mix well. When completely cool store in a sealed container.
Notes
The granola keeps really well in a sealed container.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
