By louiseodriscoll, Jan 30 2015 02:17PM
Apologies for my absence, we had Christmas away (a planned break) and returned to find we had been burgled, it has taken this long for my computer to be replaced and enable me to blog!
As requested on facebook, here is my granola recipe (known as 'binola' in our house as that is what my daughter, who is obsessed with it, called it when she was 3). I have to warn you, it has crack like qualities, the theory of saving money on buying it pre-made is blown out of the water when you have to make a huge batch twice a week. But at least you have the comfort of knowing exactly what great stuff (and the exact amount of sugar) has gone into it and your house will smell lovely as it bakes! It is fantastic for breakfast with milk or yoghurt or as a snack on its own.
You can play with this recipe as you like, using buckwheat flakes instead of oats, adding citrus zest to the dry mix, use raw honey in place of maple syrup or reducing it for a less sweet mix, leaving out the coconut, adding sour cherries or cacao nibs instead of raisins are just a few ideas.
350g jumbo porridge oats
150g of raw nuts that you like - leave some whole and roughly chop others
150g pumpkin/sunflower seeds or a 'healthy seed' mix
2tbsp chia seeds
50g of dessicated coconut or coconut flakes
1 tbsp of cinnamon
A pinch of salt
50ml of coconut oil (melted)
150ml maple syrup
1 tsp vanilla extract
1 beaten egg white
A few handfuls (as you like) of mixed raisins/dried fruit
Preheat oven to 150degC and line 2 (lipped) baking sheets with parchment.
Put oats, nuts, seeds, coconut, cinammon and salt in a bowl and mix.
Combine the coconut oil, syrup, 30ml water, whisked egg white and vanilla, if using. Pour over the oats etc and mix thoroughly.
Spread the mixture on baking sheets and bake for 50 mins, rotating the trays halfway through. Once golden all over, remove from the oven and leave to cool completely and crisp up. Then mix through raisins/dried fruit and store in an airtight container.