There’s always a jar of this granola in our house – a couple of spoonfuls with some fruit and (non-dairy) yoghurt is a great way to start the day. Here’s the basic recipe I use – you can try different nuts, seeds and dried fruit and you can also experiment with the quantities. Or you could keep it simple and just follow this recipe. This lasts for weeks in an airtight jar.
500g porridge oats
3 tbsp sunflower seeds
3 tbsp self-raising flour
3 tbsp linseeds
100g brazil nuts
100g desiccated coconut
pinch of salt
6 tbsp maple syrup (or honey if you are not being strictly vegan)
4 tbsp olive oil
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
100g dried cranberries
100g dried sultanas
Preheat the oven to 140ºC/gas mark 1.
Line a couple of baking trays with baking parchment or greaseproof paper.
Mix the porridge oats, seeds, nuts, coconut and salt together in a large bowl.
Warm the honey/maple syrup, olive oil, cinnamon and nutmeg in a small saucepan.
Pour over the dry ingredients and mix well.
Divide the mixture between the two baking trays and spread out evenly.
Bake for around 30 minutes, until it’s turning a nice golden colour.
Remove from the oven and allow to cool before adding the dried fruits. Give it all a good stir and store in a jar or other airtight storage container.