Making your own granola ensures it includes all the ingredients you love, plus you can control the amount of sugar you are including (a lot of shop-bought granolas are very high in sugar, the equivalent of eating a large piece of cake for breakfast!). It's also a useful recipe for using up part-used packets of nuts and dried fruits.This recipe makes 700g (approximately 7 servings).This nutty granola recipe is created by Joy Skipper, a registered nutritionalist specialising in sports nutrition, gut health and menopause. For more information, visit Joy's website www.joyskipper.co.uk
- 1 large bowl
- 1 whisk
- 1 large roasting tin paper lined
- 1 large jar with a tight lid
- 300 g rolled oats
- 75 g flaked almonds
- 50 g pumpkin seeds
- 65 g cashew nuts
- 1½ tsp ground cinnamon
- 2 tbsp vegetable or olive oil
- 2 tbsp maple syrup
- 2 tbsp honey
- 60 g dried apricots chopped
- 30 g desiccated coconut
- 100 g dried mixed fruit
- Preheat the oven to 190℃, 170℃, Gas Mark 5.
- Place the oats, almonds, pumpkin seeds, cashews and cinnamon into a large bowl.
- Whisk together the oil, maple syrup and honey, pour over the dry ingredients and mix together really well, to ensure all the ingredients are moist. Pour into a large lined roasting tin and spread to cover the tin.
- Bake for 6 minutes, give the granola a stir and then cook for another 6-8 minutes, until starting to turn golden. Keep an eye on the granola as the nuts can burn very quickly!
- Add the dried fruits and coconut and stir well and then cook for another 5-8 minutes, until golden.
- Leave to cool in the roasting tin and when cool transfer to an air-tight container such as a large jar with a tight lid.
TIP: Add a little cacao powder to the oats to give a lovely chocolate flavoured granola, plus more antioxidants! Suggested serving: Delicious served with homemade natural yoghurt, a few fresh berries and a sprinkling of torn mint leaves. Will keep stored in an airtight container for up to 2 weeks.