Spring has definitely sprung in Melbourne. While the weekdays are still grey, the weekends are warmer and summer is just around the corner. Spring also brings a sense of renewal and inspiration. It might seem quite odd then that I start off our first blog post in a while with a granola recipe, but hear me out.
I think oats in general are seen to be a winter food, thanks to porridge. However granola for me is the perfect spring breakfast (well maybe following an avocado smash on sourdough). Granola is the perfect breakfast or snack when enjoyed with some Greek yoghurt.
This recipe is a guide. It’s definitely a recipe that can adapt to your taste, and is accommodating to what you have in your cupboard, I often use nuts left over from other recipes. I’ve also done the sums – it’s cheaper to make than buying a store made granola. The recipe has also drawn inspiration from a few books – Nigella’s Christmas, Gwyneth Paltrow’s Notes from my Kitchen Table, Sophie Dahl’s and Nigella’s Feast. The recipe can easily be scaled up if you want to make more.
Please share your favourite variations.
Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
Storage: Airtight container, for up to a month
200g Whole Rolled Oats
80g nuts (I’ve used whole almonds, flaked almonds, pecans, and walnuts)
1/4 cup coconut (I love flaked coconut for this)
4 tablespoons pumpkin seeds
4 tablespoons sunflower seeds
1 teaspoon spice of choice (I love using this apple spice)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup real maple syrup or agave syrup
2 tablespoons coconut oil, vegetable oil or apple juice
75g dried cranberries or apricots roughly chopped (any dried fruit of choice will do)
1 tablespoon sesame seeds
- Preheat the oven to 180C.
- Mix the oats, nuts, coconut, sunflower and pumpkin seeds, spices and salt.
- Add the syrup and oil to the mix and stir until the syrup evenly coats the dry ingredients. The oil (or juice) makes it easier to stir in the sticky syrup.
- Once combined lay flat on a large baking try lined with baking paper.
- Bake for 15-20 minutes, stirring every 5 minutes or so. Be careful it will start to burn at the edges quite quickly.
- Once it’s a lovely golden brown – remove from the oven. I like to place directly in a ceramic bowl and stir as it cools to make sure it doesn’t clump. Once it’s started to cool stir in the dried fruit and sesame seeds.
- Transfer to an airtight container once completely cool.