I’m a big breakfast fan. The thought of missing breakfast brings a tear to my eye. But you know..sometimes there just isn’t time in the morning to whip up a killer breakfast. Does that mean you have to skip it? No! Homemade granola swiftly chucked on top of yoghurt is the way to go. Inspired by my favourite chef Ottolenghi’s granola this recipe is easy to make and also loads healthier (and cheaper) then the granola you buy from the shops*. It’s also easy to customise for those fussy eaters out there, any nut or dried fruit goes? Not a fan of nuts and dried fruit? Then give dark chocolate and coconut a go instead!
140g mixed nuts (I like almonds, brazil nuts and hazelnuts)
300g whole rolled oats
100g pumpkin seeds
150g mixed dried fruit (I like apricots, blueberries, cranberries and raisins)
Suggested additions: Dark chocolate and coconut
¼ tsp salt
5 tbsp sunflower oil
120ml maple syrup
120ml honey or more maple syrup
- Preheat the oven to 140 degrees. Roughly chop all the nuts and put them in a large mixing bowl. Add the oats and seeds and set aside.
- Mix together all the syrup ingredients in a small saucepan. Place over a low heat and stir until warm. Pour over the seeds, nuts and oats and mix well.
- Line a large baking tray with baking paper and spread the granola over it evenly. It should form a layer no more than 1cm thick. If it is too thick, consider two trays. Bake for 40 mins, turning and mixing the granola 2 or 3 times. When ready, it will have taken on a dark, honey-like colour. Don’t worry if it is soft; once it is cool it will turn crunchy. Remove from the oven. While the granola is still warm, but not hot, stir in the fruit.
Leave to cool on the tray and then transfer to a sealed container.
Serve with your choice of yoghurt and berries.
*Unless you’re forking out a fortune for a fancy paleo granola from Wholefoods.