We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.
Homemade Granola
- 300g rolled oats
- 100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
- 50g hazelnuts, roughly chopped
- 50g pecans, roughly chopped
- 50g pistachios, roughly chopped
- 50g flaked almonds
- 4 tbsp coconut oil
- 125ml maple syrup
- 50ml honey
- 2 tbsp vanilla extract
- ½ tsp ground cardamom
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp sea salt flakes
- 50g coconut flakes
- 150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins
Preheat the oven to 170C/Fan 150C/Gas 3.
Line two baking trays with baking parchment.
Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.
Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.
Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.
Store in an airtight container and serve with yoghurt and fresh fruit.
(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)
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