Granola is my favourite breakfast, it’s also one of my favourite snacks too, it’s a pretty great, versatile food and I’m just mad about it. I’ve got one basic recipe which I use time and time again adding this and that for variation but I never stray from it. It’s my Everyday Granola and I’m pretty sure once you’ve tried it, it’ll be yours too.
Nuts, seeds, dried fruits, coconut, spices and perhaps some choc chips if your feeling naughty can all be added to your batch of granola. Make it personal to you, you can use gluten-free oats if your wheat intolerant. Whatever flavour phase your going through, in the autumn I’m all about the Pumpkin Spice, which you can find a recipe for Pumpkin Spice Granola here if you fancy it, but most of the time I just through whatever fruits and nuts I’ve got lurking around.
It’s fun though thinking of what you can put in it and as long as you’ve got a great everyday recipe to work with then your gonna get a fantastic granola at the end.
- 300 grams Organic Oats
- 2 teaspoons Your favourite spice or mixture of spices
- 1/4 teaspoon Maldon sea salt
- 125 ml Extra-Virgin olive oil
- 125 ml Maple syrup
Pre-heat the oven to 150C and line a large baking tray with parchment paper.
In a large bowl toss together the oats, spices and salt. In a small jug, whisk together the oil and maple syrup.
Pour the liquid over the oats, mixing throughly then spread onto the baking tray.
Bake for 30 minutes then turn over the oats and bake for another 30 minutes or until golden. Leave the tray on a wire rack until completely cold before storing in an air-tight jar.
- You can use 100 grams of seeds, few handfuls of shredded coconut and/or 100 grams of nuts - just remember to add these before you toast the granola in the oven.
- If your using dried fruits, toss them through the granola once it's been baked.
- This will last for a few weeks stored in a large kilner jar.