Truly I have the patience of a saint! But who can blame them I suppose – sweetened with the finest honey from the garden, it’s hard to wait until it’s cold and ready to be served for tomorrow’s breakfast. Today’s batch has oats, hazelnuts, almonds, pumkin seeds, linseed and sunflower seeds. That’s what I had in the press this morning so that’s what went into it. I love that you can chop and change this recipe according to what’s in your store cupboard.
If you have dried fruits, add them when the granola has cooled.
Just remember that not only do you need to allow an hour for the granola to bake, but you need to turn it about every five minutes so it’s a good idea to plan to be in the kitchen for the hour – that way you are less likely to forget about it.
Be sure to jar some of this up for family and friends – it makes a great gift.
Here’s the basic recipe, but adjust it according to what you have in the house and which nuts and seeds you like.
2kg Porridge Oats
200g/300g Nuts & Seeds – pumpkin seeds, sunflower seeds, linseed, hazelnuts etc
150 ml Sunflower Oil
3/4 jar of Honey (approx)
Preheat the oven to 150 degrees.
Warm the oil and honey in a pot.
Mix the oats, nuts and seeds in a bowl and add the warmed oil and honey. Mix together.
Spread on a baking tray and bake in the oven for about one hour.
NOTE: Be sure to turn every 5 minutes or so because it will burn and if you like your granola sweeter, just add the full jar of honey.