For pretty much 20+years of my life I ate cereal for breakfast every day. Like every, single, day. Unless of course I was in France, and then well, croissants! It also acted great as a meal replacement as a student, I mean granola raisins count as one of your five a day right!?
I’m a bit more creative with my breakfast menu these days, but having some homemade granola stashed away is never a bad thing. Though actually I rarely eat if for breakfast. It’s usually a yoghurt topping for dessert….or midday snack….or you know just straight from the jar!
There are so many different versions of granola you can make. This one is pretty classic, nuts, cinnamon and maple syrup. It’s a hard to stop yourself eating it straight from the jar good. This recipe makes enough to fill a large container, but if you want more just double up the ingredients and spread on two baking trays. Remember to keep an eye on it when it’s in the oven and mix it a couple of times to make sure it toasts evenly all over, it can quickly go from golden brown to burnt.
Almond and Maple Granola
dairy free, gluten free, vegan
3 cups / 300g oats, jumbo rolled
1 cup / 100g almonds
1/4 cup / 30g sunflower seeds
1/4 cup / 30g pumpkin seeds
1/2 tsp cinnamon
1/4 tsp ginger
pinch of salt
4 tbsp maple syrup
6 tbsp rapeseed oil
Preheat the oven to 160C.
Roughly chop the almonds. Add all the granola ingredients together and mix well. Line a large tray with baking parchment and spread out the granola mixture.
Bake for 30mins at 160C till the mixture becomes golden brown. Keep an eye on the mixture and stir from time to time to stop it from burning. Remove from oven and allow it to cool before storing in an air tight container.
For gluten free: use gluten free oats
