Granola is a fabulous breakfast option all year long. It’s lovely with fruit, yoghurt or milk, or even just dry as a snack. Shop bought versions can be quit high in sugar so by making your own, you have full control over what goes in it. Here are a few tips for making perfect granola:
- Use jumbo oat flakes for better texture.
- Don’t omit oil, it’s crucial in getting a nice crispy granola.
- Give it enough space on the baking sheet. If the sheet is too crowded, the granola will steam but not bake.
- Always add dried fruits after the baking process as they would burn in the oven.
- 3 cups jumbo oats
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1 cup almonds
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 2 tbsp rapeseed oil
- 1 cup dry fruit mix
- Heat the oven to 160C and line two baking sheets with baking paper.
- To a large bowl, add oats, seeds and cinnamon.
- Chop the almonds roughly and add to the bowl too. Mix everything together.
- Whisk maple syrup and oil together in a small bowl, then pour over the oat mix. Stir well so all oats and seeds are well covered.
- Spread out onto the two baking sheets. Bake in the oven for 15 minutes, give it a stir, then bake for another 15 minutes. Keep an eye on it as oven temperatures can vary and it can suddenly burn quickly. It will crisp up further when it cools down.
- Remove the baking sheets from the oven. Add the dry fruit mix and let it cool down completely before storing the granola in a jar. It will last for several weeks.
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