The Holy Granola

Now, I have a history with granola.  When I was growing up, my family used to visit America quite regularly.  On those trips I was quite literally obsessed by granola, it was part of the breakfast offering in every hotel or house we stayed in and my 9 year old self became completely addicted to the golden foodstuff.  So much so, that on every trip I would pack my suitcase with as many of the miniature individual cartons of granola - a week’s worth of pilfering from the hotel breakfast buffet - that I could cram in amongst my belongings (on a separate note, what is it that is so appealing about things in miniature?  I can remember my sister and I going crazy when we discovered you could get tiny, but perfectly proportioned, bottles of ketchup or mayonnaise.  So appealing.)  Sadly, my stock of granola would quickly dwindle and breakfast at home in chilly England would return to the cold dark winter of plain old cornflakes and weetabix.

It has taken me years of experimentation (I may be exaggerating) but I think that this recipe is as close to recreating the sweet cinnamon and maple crunch flavours of my childhood.   I like to serve it with cold rice or almond milk.  It is also really good sprinkled over stewed apples or plums for a warming winter start to the day. Whatever way you choose to enjoy it, granola is an absolute cupboard failsafe.  It is simple to prepare, makes the perfect impromptu snack or breakfast (actually, I quite often have it for supper), stores really well and for a really long time, and tastes amazing. 

You will notice that I have not added any dried fruit to the mixture, as is the traditional way.  This is partly because a lot of dried fruits tend to contain a certain amount of yeast - although some yeast intolerant people can cope with them.  It is also because I actually prefer it that way and like to add my own fresh fruit, such as blueberries and bananas, if I feel the urge.  Feel free to experiment and by all means add whatever fruits you like, just as long as you have lots of granola with them!

THE HOLY GRANOLA

125g/4½oz pecan nuts (broken in to pieces)

125g/4½oz flaked almonds

250g/9oz rolled oats

25g/1oz pumpkin seeds

25g/1oz sunflower seeds

1tbsp soft brown sugar

120ml/4¼floz groundnut oil

120ml/4¼floz maple syrup

1½tsp ground cinnamon

Preheat the oven to 200c (180c fan oven).  Combine the nuts, seeds, cinnamon and oats in a large mixing bowl.  In a separate bowl whisk together the maple syrup and groundnut oil.

Pour the oil and syrup mixture over the nuts, seeds and oats and mix thoroughly so that everything is evenly coated. 

Line a large baking tray with tin foil and spread out the granola mixture so that it is in a flat thin layer.  Sprinkle the sugar evenly over the top and bake in the oven for 15 minutes, shaking the tray every few minutes to ensure that the mixture doesn’t stick (you may need to stir it a bit with a wooden spoon.)

Remove from the oven, shake and stir it again then set aside allowing it to cool.  As it cools the granola will begin to crisp up and you will need to continue to stir it every few minutes to ensure it doesn’t stick.  Once cooled completely, store in an airtight container and serve when needed.