I have always loved super crunchy granola with ice cold milk, I’d happily eat it morning, noon and night. The only thing is, our local supermarket charges an exorbitant amount for the really good stuff and I easily get through a box in a couple of days.
So I had a go at making my own.
I loved how easily the recipe can be adapted, to suit your own preferences, and it worked out so much cheaper than the shop bought stuff. Most of the ingredients I had in the kitchen anyways, a lot of it hiding at the back of cupboards, never expecting to see the light of day again. Originally I was going to use honey for my sweetener but as I had had a big bottle of maple syrup waiting to be opened I used that instead, and to stick to the wintry flavours I added some pumpkin pie spice.
I ain’t fussy about nuts…
…and so just pulsed-up a random bag of mixed I had left over from Christmas. They were raw nuts so I added them before cooking, however if you’re using roasted you should add them after to avoid any charring.
There’s a lot of different opinions on how often you should stir the oats during cooking, if at all. You obviously want to avoid burning everything but if you stir too much you won’t get the big, crunchy chunks. I found the best results came when I cooked it for longer at a lower heat, and only stirred once or twice. Also leaving it alone to cool slightly after it’s cooked will help with those big chunks.
If you too are a fan of granola, I urge you to try and make your own — the taste will be far superior to anything you have bought before.
- 420g (3 cups) rolled oats
- 200g (1½) cups chopped nuts
- 55ml (1/4 cup) olive oil
- 55ml (1/4 cup) maple syrup
- pinch of salt
- 1- 1½ tsp pumpkin spice
- 1- 1½ cups dried fruit, chopped if needed, for this recipe I used apricots, cranberries and prunes
- Preheat the oven to 160C/320F.
- In a large mixing bowl, combine the oats and chopped nuts. In a separate bowl combine the olive oil with the maple syrup and mix well.
- Add the wet ingredients to the dry and mix thoroughly to coat, spread evenly onto a large baking sheet.
- Bake in the oven for around 30 minutes, until a deep golden brown colour. Ensure to stir regularly for even coloring and to avoid burning.
- Allow to cool and stir in the dried fruit.
- Store in an airtight container or jar.