My darling little brother bought me a cake stand and Leon’s third cook book “Baking & Puddings”...I think he was dropping a massive hint that I should be baking more…so here goes the first attempt at a recipe from my new cookery book.
I love breakfast, it’s pretty much my favourite meal so I thought I’d start with attempting to make my own Granola. I’ve followed the method of the Leon recipe “Our Favourite Granola” but I’ve amended the Ingredients slightly to suit my tastes and you can do the same if you want to try it for yourself!
Ingredients (Makes around 1.6kg)
600g Rolled Oats
50g Sesame Seeds
60g Pumpkin Seeds
60g Sunflower Seeds
50ml Maple Syrup
100ml Sunflower Oil
250ml Runny Honey
50g Dark Brown Sugar
50ml Water
1 1/2 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
A Grating of Fresh Nutmeg
A Pinch of Sea Salt
100g Sultanas
100g Sliced Dried Apricots
50g Dried Cranberries
50g Sliced Dates (I found in Co-op some delish Organic Deglet Nour dates by “Natural Selection”)
50g Dried Figs
Method:
1. Pre-heat the oven to 150c and line a couple of baking trays with greaseproof paper. *TIP* If you screw the greaseproof up in a ball and spread it out again it will make it much more easy to handle and fit into any shaped and depth baking tin or tray.
2. Mix the oats and seeds together in a large bowl and leave to one side. In a saucepan mix together the maple syrup, honey, oil, water and sugar; put this over a not too high heat and whisk well until everything is nicely melted and combined together. *TIP* Before measuring out the sticky honey and syrup, measure the oil out first in a jug. You’ll find the sticky stuff sticks much less with a slight coating of oil in the measuring vessel.
3. Take the mixture from the heat and add the nutmeg, cinnamon and vanilla and stir well and pour into the dry oaty mix, stirring well to make sure everything is nicely covered. Spoon the mixture into the baking trays and spread out evenly, pop in the oven for 1 hour
4. Take the trays out of the oven and turn the mixture over and break it up into chunks with a spoon or spatula, ensure its spread out evenly. Turn the oven down to 140c and bake the granola for another 35ish minutes. Take out of the oven and leave to cool before stirring in the dried fruits.
I just had to add a picture of the fruit, they look like jewels or something…yummy chewy breakfast jewels!
Keep it stored in an airtight container and it should last for a few weeks at least! It’s super yummy with milk and yoghurt with some fresh fruit!
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