A normal breakfast for me these days involves granola and natural yoghurt with a dollop of jam (or fresh berries if any reduced ones are still lingering about… unfortunately a forlorn hope at the moment). I’ve been meaning to get round to making my own granola for *ages* on the basis of cost and adaptability, and had actually bookmarked this recipe when ovenless, but finally got round to trying it out last week. I just wish I’d done so sooner – it’s so tasty! And very filling – I normally get the munchies about 11, and this got me through until 12! Though it does seem to contain an awful lot of butter, I’m planning on experimenting and seeing what other ways of doing it are.
(makes about 2l)
Obviously this is very adaptable – I left out the coconut and nuts and went with half a cup of raisins and half of apricots; see what you feel like and what you’ve got about!
320g of rolled oats, not quick cooking (4 cups)
100g of butter
1 tsp vanilla extract
1/2 tsp almond extract
4 tbsp runny honey
100g of soft light brown sugar (1/2 cup packed)
85g of flaked almonds (1/2 cup)
60g of chopped pecans (1/2 cup)
55g of whole cashews (1/2 cup)
75g of shredded coconut (1 cup)
150g of dried fruit (about 1 cup, whichever mix you want)
- Place a large skillet over medium heat.
- Add the butter, brown sugar, honey, and vanilla extract. Cook and stir to melt.
- Add the oats, nuts and coconut to the skillet. Stir to coat well with the butter/sugar mixture. Continue to cook over medium heat, stirring frequently, until the granola is a dark golden brown (about 10-20 minutes; watch it doesn’t burn!)
- Remove from the heat and add the dried fruit and mix in. Pour out onto a baking sheet to cool completely – I popped mine in a just-warm oven for a few hours.
- Store in an airtight container.