What is Granola?
Granola was discovered in America in the mid 1800's. Granola contains a combination of grains, nuts and dried fruit. Sometimes wheat bran and/or wheat germ is added. Usually granola is toasted with oil and honey.
It is important to be aware of the sugar and fat content of granola. It is therefore very important to check the ingredients list before purchasing. All brands are different so be conscious of this and compare the differences.
Many consumers are unaware that making granola at home is simple and takes very little time. By making our favourite breakfast or snack at home, we can be in control of how much oil we use, what kind of oil we use, and also how much sweetener as well as what kind of sweetener we use. In addition to this, homemade granola allows you to select your own ingredients and omit the ones you prefer not to add.
Jamie Oliver makes a very simple, nutritious and delicious granola which I highly recommend. It comes from his book "Jamie's Ministry of Food" p. 316
Ingredients
- 200g rolled oats
- 150g hazelnuts, almonds, walnuts, brazil nuts
- 50g cup mixed seeds (sunflower, poppy, pumpkin, sesame)
- 50g desiccated coconut
- 1 teaspoon ground cinnamon
- 150g dried fruit (raisins, cranberries, apricots)
- 5 tablespoons maple syrup (or honey)
- 5 tablespoons olive oil
Instructions
- Preheat the oven to 180 degrees C.
- Put all of the dry granola ingredients including coconut and cinnamon, but leave out the dried fruit, on a sheet pan. Stir well and smooth out.
- Drizzle the dry ingredients with the maple syrup and a little of the olive oil and stir.
- Place in the preheated oven for 25 to 30 minutes.
- About every 5 minutes or so, take the granola out and stir, smooth it down with a wooden spoon and return to the oven. Repeat this step until the granola is nice and golden in colour.
- While it is roasting, very roughly chop up any large dried fruit. When the granola is nice and golden, remove it from the oven and, when cooled, add the dried fruit.
Delicious on its own or served in individual bowls with a dollop of natural yoghurt. The leftover granola can be kept in an airtight container for up to 2 weeks.
Originally published on Mar 10, 2014
