Happy New Year everyone! Is it too late to say that? Oh well in the spirit of the new year I’m doing something I’ve never done before and putting a recipe on here! I enjoy baking so hopefully this will become a regular thing!
I’m a huge breakfast person and tend to go between porridge and granola. But since discovering how easy it is to whip up my own granola, I’m completely converted. It’s cheaper, lasts longer and I can control what goes in!
The original recipe is from Tanya Bakes, a fab book with tonnes of recipes from pancakes to pizza. This is my take on it, so I hope you enjoy it!
500g rolled porridge oats 250ml runny honey
5tbsp. coconut oil 50g pumpkin seeds
25g flaked almonds 30g brazil nuts
30g cashew nuts
You Will Need:
2 x large baking trays lined with grease proof paper and a large mixing bowl.
- Preheat your oven to 180C and melt the coconut oil and honey in a saucepan and stir.
- Chuck all the dry ingredients into a large bowl, you can add whatever nuts and seeds you like. I tend to put in whatever I have and judge the quantities by eye without really weighing it!
- Pour over the coconut oil and honey mixture then give everything a good stir so it’s all well coated.
- Spread a thin even layer over the baking trays and pop in the oven for around 10 to 15 minutes. Keep a close eye on it and take it out when it’s just golden brown.
- Once cooled completely then it’s your chance to add in any dried fruit you’d like, I’m not a fan of dried fruit but you could add raisins, sultanas or apricots.
- Transfer into an airtight container or jar. I’ve found it makes a lot so fits into my big Kilner jar plus two coffee jars. If you aren’t sure how much you want or just want to try it out the recipe is easily halved.
I have mine with natural yogurt and blueberries. The granola keeps for up to a month, but mine never hangs around that long!
Enjoy! Ruth x