We love granola here at The Barn. The crunchy, oaty, fruitiness of it, the way you can eat it straight out of the packet or mixed with yoghurt, sprinkled over porridge or straight up with milk. Now don’t get me wrong, porridge is great with honey or my favourite; Agave syrup which has a lower GI level, but sometimes I just want a bit of crunch too you know?
So here’s my recipe for the most amazing granola. It’s everything granola should be; crunchy, fruity, nutty – all or none of the above actually because you can adapt however you like using whatever you have in your store cupboard.
Go on, make a batch. It lasts for 30 days in a sealed contained but I doubt it’ll last that long – it doesn’t in our house!
Amazing home-made granola
- 200g porridge oats (gluten free works too!)
- 200g toasted, flaked almonds (or any other nuts that you fancy, just roughly chop them first)
- 200g raisins or a mixture of dried fruit of your choice
- 100g Dessicated coconut
- 80g dark muscovado sugar
- 100ml Agave nectar or honey
- 30ml sunflower oil (or you could use coconut oil)
Option: add a handful each of sunflower, pumpkin and flaxseeds seeds for an extra healthy crunch
1. Preheat the oven to 170 degrees C (gas mark 3).
2. Combine the oats, nuts (plus seeds if using) and dessicated coconut in a large bowl.
3. In a small saucepan combine the sugar, Agave nectar or honey and oil and heat gently, stirring until the sugar has dissolved – be careful not to let the mixture burn.
4. Pour the sugar mixture over oats and stir well to combine – this can take a few minutes.
5. Spread the mixture out on a baking tray and cook for 8-10 mins. Take it out and turn the mixture over so that it cooks evenly before cooking for a further 4-5 mins. You want the granola to be golden brown but not too dark.
6. Pour the toasted granola into a large bowl and stir through the dried fruit. Leave it to cool for an hour or so before popping in a sealed jar or box. It will keep for about a month – but ours never lasts that long!