Ever since I found out how easy and customisable it was to make one’s own granola, I’ve not looked back. Though I used a stovetop recipe for the first few batches, I’ve since been working from the base of this oven recipe. The current batch has a dod of peanut butter and some cocoa powder in it… delicious!
This will be my last post for a couple of weeks (readers, contain yourselves: you can cope without this bi-weekly dose of tastiness) as about to go off to Strasbourg/undisclosed German location where [dundunDUN] there will be no internet access. Crazy. Catch you on the flip side…
(makes enough for about 10-12 breakfasts depending on if you add the extras)
1/2 cup honey
1/2 cup oil (vegetable / sunflower, or splash out and use a flavoured one)
1.5 tsp vanilla extract
1 tbsp golden syrup (optional)
1-2 tbsp peanut butter (optional)
5 cups oats
1.5 tsp spices (any mix you want of ground cinnamon, ginger, allspice, nutmeg, or even some cocoa powder – not technically a spice, but it fits in here!)
1/2 cup unsalted nuts/seeds (optional)
1/2 cup dessicated coconut (optional)
1/2 cup dried fruit (optional)
- Mix the honey, oil, and vanilla extract (plus syrup and peanut butter if using) in a bowl and stir together – microwaving for 20 seconds helps
- Add the oats and stir to coat
- Add the nuts or seeds if using
- Spread thinly over 2 baking sheets (use ones with a rim around the outside) and put in oven at 140oC for 10 minutes. Stir and swap racks, then bake for another 10 minutes. Keep an eye on them – you want it golden brown all over, not burnt.
- When they seem almost ready, take them out and switch the oven off. Stir in the spices and dried fruit if using. Let the oven cool down for an hour or so, then pop the trays back into the just-warm oven and leave for a few hours or overnight to get any last moisture out.
Serve with a few tbsp of natural or Greek yoghurt