Here’s my simple recipe for Granola – a breakfast staple in our house. It makes a decent size batch that will last 2 people a week. Serve simply with some milk or with yogurt and fresh fruit. I made this recipe originally for Borough Market in London a couple of years ago, then it appeared in my 2nd series of Becws on S4C. I recently made it for Eleri Sion on BBC Radio Wales’s Foodie Friday slot, so thought I’d share it again on my blog. Use whichever fruits and nuts you fancy – the nutritional breakdown stated below is for the nuts, seeds and dried fruit in this recipe, and so will vary if you change any ingredients.
- 400g Oats – Use Gluten free if you wish
- 150g Blanched Almonds, roughly chopped – or any nuts you prefer – hazelnuts, pecans, etc
- 50g Flaked Coconut
- 25g Desicated Coconut
- 75g Mixture of Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, etc
- 3 tbsp Coconut Oil
- 50ml each of Maple Syrup & Honey
- 240g of any dried fruit you wish! Prunes, Apricots, Dates & Cranberries
Nutritional Breakdown per serving
- Calories 387
- Protein 9.5g
- Carbs 42g of which sugars – 19g
- Fat 20g
- Fiber 7g
Preheat the oven to gas mark 2/130fan/150C.
Heat the oil and syrups together in a saucepan, but don’t bring to a boil. Place the oats, nuts, coconut and seeds in a bowl and pour over the liquid. Mix well then spread out onto a greaseproof lined baking tray; you will probably need to use 2 trays so that the mixture can bake properly in the oven.
Bake in the oven for 20 minutes then add the chopped dried fruit, mix well and bake for a further 20 minutes. Leave to cool completely before storing in an airtight container like a glass jar. The granola will keep for a month. Great as a healthy breakfast with milk or yogurt and berries or as a snack on the go.