Breakfast – The most important meal of the day. And lets be honest, sometimes it can become the most boring one, especially on a week day. I’ve never been a cereal or porridge fan, so often I resort to toast with peanut butter… a worthy breakfast but sometimes I do fancy a change!
So along comes granola… a crunchy mix of your favourite nuts, seeds and oats, packed full of fibre and protein – what’s not to like? Well…nothing! Now, you could go out and buy one of the many branded versions around. But I want to convince you to make your own, and believe me, once you do you won’t ever want to settle for the shop bought stuff again.
- It takes less than 10 minutes to make 10 breakfast worths (I’m not kidding – If I was concentrating I think I could do it in under 5 – theres a challenge for you to beat!). Even better, you can easily do this one weekend and it lasts for weeks.
- You can personalise it. Don’t like almonds? Don’t add them! Want more sweetness but don’t like raisins? No problem, add cranberries! More than that you really can use whatever you’ve got in the cupboard – and equally skip or substitute for what you do have!
- It is healthier. Its scary when you start reading the packets and realise how much sugar is added to shop bought stuff. Now, as someone who writes a baking blog I can’t profess to be counting every teaspoon of sugar I consume, but I do try not to add more than needed. For breakfast I want to eat something wholesome, not something that’s going to make me hungry an hour later.
- It is so versatile. My favourite way to eat granola is with a heaped tablespoon of coconut yoghurt and some fruit – but why not eat it with almond milk, or make some breakfast muffins and add some granola before baking for a crunchy topping? The uses are endless!
- It’s cheaper. Enough said 🙂
So – heres a toast to the wonderful granola. I hope it inspires you to give it a try.
This ingredient list is really just a guide – amend to suit your tastes and likes.
- 300g rolled porridge oats
- 30g desiccated or flaked coconut
- 220g nuts – I used half pecans, half almonds.
- Almonds, pecans, walnuts and hazelnuts work really well. For the bigger nuts, roughly chop in half.
- 50g seeds
- I used pumpkin seeds, but sunflower or sesame could also be used. Or skip the seeds altogether!
- A large pinch of salt
- 3 tbsp coconut oil
- Coconut oil is ideal as provides a bit of natural sweetness, but use any neutral tasting oil instead – such as rapeseed.
- 3 tbsp maple syrup, or 2 tbsp honey
- 1 egg white
- The egg white is added to encourage the granola to stick together in clumps. You can skip this and add another tablespoon of oil instead if wished.
- Heat the oven to 150 degrees, and a line a large baking tray with grease proof paper.
- Weigh out all the dry ingredients into a large bowl.
- Lightly whisk the egg white until foamy.
- Add the oil, maple syrup and egg white to the dry ingredients and mix thoroughly.
- Spread the granola mix evenly across the baking tray, and bake for approximately 1 hour – until the granola is golden and looks dry.
- Wait for it to completely cool then break up into chunks. Store in an airtight container for up to 3 weeks.
- Serve with some yoghurt or milk and some fresh or dried fruit.