Throw it all in Granola

Lately I’ve been in a granola rut, if such a state exists.  I made the same old granola every couple of weeks.  I didn’t really have a problem with this but I was clearing out my seeds, nuts and dried fruits drawer (yes I have one of those) and thought I’d use up some of the half eaten packs.  The result was not only delicious but helped me to realise that granola really can be exactly what you want to make it.  Toasted nuts, seeds and dried fruits will always taste fantastic and you can use whatever you have to hand.  Don’t have maple syrup? Use honey instead.  I generally use coconut oil but that can be expensive so here olive oil worked just fine.  I use gluten free oats as a base but other grains might work too. Experiment! My husband devours granola daily so a jar like this generally only lasts a week or two.  It also makes a great trail mix.  Once you start making your own granola you realise, firstly, how much better it is than the packets you buy in the supermarket and secondly, how easy it is to do.  Five minutes to throw it all in a bowl and 25 to 30 minutes in the oven and you have crunchy, nutty and sweet granola goodness.

 

150g (5oz) gluten free oats

50g (2oz) sliced almonds

50g (2oz) pistachios

25g (1oz) sunflower seeds

25g (1oz) coconut flakes

Handful of dried cranberries

1 ½ tbsp olive oil

1 tbsp maple syrup

1 tsp brown sugar

Preheat oven to Gas Mark 5, 190°C, 375°F.  In a large bowl combine all the ingredients apart from your dried fruit.  Add the oil, syrup and sugar last.  Mix well and spread evenly across a baking tray.  Bake in the oven removing every ten minutes to toss granola ensuring all sides are evenly toasted.  Bake until golden brown (about 25 to 30 minutes).  Remove from the oven and add your dried fruit.  Let it sit on the hot tray until cool then transfer to an air tight container.