Ingredients
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180 g clear Honey
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180 g Golden Syrup
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180 g Butter
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2 finely grated Lemon Zest
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1 tbsp natural Vanilla Extract
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180 g demerara Sugar
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pinch of fine Sea Salt
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450 g jumbo rolled Oats
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100 g Pumpkin Seeds
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130 g Sunflower Seeds
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200 g whole Almonds
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200 g blanched Hazelnuts
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1 tbsp ground Cinnamon
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1 tsp ground Nutmeg
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½ tsp ground Cloves
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160 g golden Raisins
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130 g Sultanas
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Milk
Directions
Granola is a great breakfast treat and easy to make at home which also allows you to control exactly what goes into it, and make it rather less sugary than some shop-bought varieties. But it has other uses in the kitchen too, besides breakfast … all the more reason to make plenty of it and store it in a sealed container, where it’ll keep for weeks. See here for photograph.
Steps
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1
Done
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Put the honey, golden syrup, butter, lemon zest, vanilla, demerara sugar and salt into a saucepan and stir gently over a low heat, until the sugar is completely dissolved. Increase the heat and cook for another 2 minutes to give a glossy, shiny syrup. Set aside to cool a little. |
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2
Done
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Preheat the oven to 170°C/gas mark 3. In a large bowl, combine all the remaining ingredients except the raisins and sultanas. Pour in the cooled syrup and mix well to coat every speck – you don’t want any dry patches left. Line a baking tray with baking paper, and spread the sticky granola evenly across it (use two trays if necessary). Bake for 30 minutes, stirring it every 10 minutes with a wooden spoon to break up the oats into clumps, moving them around slightly to encourage clusters to form. If you like big clusters, be gentle. If you don’t, give it a really good stir each time. Once cooked, leave in the baking tin to cool, and don’t switch off the oven. If you’re a large clusters fan, leave the granola well alone to reach room temperature. If you prefer smaller clusters, continue to stir it occasionally as it cools. Mix in the dried fruit and store in an airtight container. Serve with milk or yoghurt and fruit compôte. |
