I know there are tiresome connotations surrounding those who make their own granola.
It conjures images of meditation circles, patchwork quilts, and constantly having a dripping muslin cloth of labneh hanging over the sink. But to me, homemade granola is nothing but the culinary equivalent of fluffing your pillows and straightening the magazines on your coffee table before a guest arrives.
There is a calmness to knowing breakfast is already sorted and sitting in a big jar for you.
It means your morning can be free for other productive things, like lie ins. But that’s where your oven can be your best friend, meaning a quick potter on one quiet evening can reward you with countless lie ins for a few mornings where you don’t have to stare into the fridge looking for an answer.
The other beauty in homemade granola is that you can scale up and swap out as you see fit for your own pantry.
Sometimes I omit the cinnamon if I’m running low, sometimes I swap the peanuts for cashews or some pecans, and sometimes I even add some finely chopped dark chocolate to the mix once it’s cooled. So long as you’re baking some flavoured oats, you’ve got granola so don’t stress out with measurements.
Makes enough to fill 1 x 1 litre jar
300g jumbo oats
200g mixed seeds – pumpkin, sunflower, sesame… whatever comes in a mixed bag
100g salted peanuts
1 teaspoons sea salt
1 teaspoon cinnamon
100ml olive oil
100ml maple syrup
1 tablespoon vanilla extract
- Preheat the oven to 190°C and line a large tray with baking paper.
- Tip the oats, mixed seeds, peanuts, salt and cinnamon into a large bowl and toss to combine.
- Into a jug, pour the olive oil, maple syrup and vanilla extract and stir together.
- Pour the liquid over your oats, seeds and nuts and using a spoon, stir everything together so that the oats are thoroughly coated.
- Empty the oat mix onto the lined baking tray and using a spoon, spread it out into a thin, even layer.
- Slip the tray into the oven for 30 minutes but every 10 minutes, take the tray out and using a spoon or fork, toss the granola up a little, bringing in any granola bits on the edges that are browning quicker than the middle.
- After the 30 minutes are up, take the tray out of the oven and allow to rest to one side until completely cool.
- Once cool, store in a sealed jar until you need it.
MIKEY AND THE KITCHEN. 