I’d say 90% of the time I have store-bought granola for breakfast, but I like to shake things up and make my own batch every now and again.
For my base I use gluten free rolled oats (as there is an allergy in the household) and then bulk it up to high heavens with all the fruits, nuts and seeds I can get my hands on at the time!
2 tbsp rapeseed (or vegetable oil)
125 ml maple syrup
4 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g pumpkin seeds
100g flaked almonds
50g sesame seeds
50g chopped hazelnuts
50g chopped pecan nuts
100g dried berries
50g desiccated coconut
Mix the 2 tbsp oil, 4 tbsp honey, 125ml maple syrup and 1 tsp vanilla extract in a large bowl (or saucepan for easy grip).
Add in 300g rolled oats, 100g flakes almonds, 50g pumpkin seeds, 50g sesame seeds, 50g chopped hazelnuts and 50g chopped pecan nuts. Stir thoroughly to coat dry ingredients well.
Divide the mixture between 2 baking sheets. Spread the mixture out with the back of a spoon, palette knife or with dampened fingertips. Place in an oven at 150 degrees/fan oven 130 degrees. Bake for 15 minutes.
Remove trays from oven and stir in the 100g of dried fruit and 50g of desiccated coconut. Return to oven at same temperature for 10 – 15 minutes.
Remove and scrape into a heatproof bowl and leave to cool completely.
Serve with cold milk, natural yoghurt or simply all by its lovely self!