It almost feels like cheating to call this a recipe, it is just too easy. But, ‘bunch of ingredients that you throw together and pop in the oven for 20 minutes’ seemed a little bit long winded. This is one of those ‘recipes’ that is so simple to make but is always a winner. It has a definite ring of Domestic Goddess about it. I remember the first time I made this, it was a Sunday morning and I was happily experimenting on my own, listening to Steve Wright on Radio 2. Twenty or so minutes later, the smell of warm maple syrup filled the air and I heard a bedroom door open. The Husband (Jon) came down the stairs at a gallop to ask if I was baking shortbread. Two minutes later the other bedroom door opened and The Teen made her way downstairs. If you are the lucky(!) parent of a teen, that is all I need to tell you. This granola got a teenager out of bed before 10am, smiling and looking at her Mum with a look of love. One step from magic there folks! As with most of my recipes, it is not an exact science. If you have more seeds than nuts, change the quantity. If you hate raisins but love coconut, put half a cup of coconut shavings in. If you want an extra special breakfast, add chocolate chips/chunks. This is the starting point, make it your own.
- 3 cups of porridge oats
- 1 cup of mixed seeds – sesame, pumpkin, hemp & sunflower work well
- 1/2 cup of nuts, broken – I haven’t found a nut that doesn’t work yet
- 1/2 cup mixed fruit – raisins, chopped apricots, citrus peel, sultanas, coconut shavings,
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup/golden syrup
- 1 teaspoon maldon sea salt or 1/2 teaspoon table salt
- 1/2 teaspoon cinnamon powder
- Mix porridge oats, seeds, nuts, fruit, cinnamon powder and sea salt in a large bowl
- Warm coconut oil in the microwave.
- Combine coconut oil, maple syrup and porridge mixture
- Spread on tray lined with parchment paper and pop in oven preheated to…
- Bake for approx 20 mins or until you can smell the roasted maple syrup. The mixture will still feel ‘damp’ but remember that it will harden as it dries so it is important not to overcook. You want the granola to darken a shade and smell like toasted caramel but not be over baked.