How to make the most amazing granola
One of the most important things I learned from using the healthy habits app, Noom, to regain my pre-baby shape last year was to make sure that I resisted those pesky snack-attacks in-between meals. You know, that left-over toast from the kids’ breakfast or that last biscuit calling from the packet! I make sure that I’m full of good, wholesome food early on in the day with porridge for breakfast every morning.
Now porridge is great with honey or my favourite; Agave syrup which has a lower GI level, but sometimes I just want a bit of crunch too you know?
So Inspired by a recipe over at Baking Mad, one of my favourite recipe sites (have you tried out their baking mode?) I started making the most amazing granola. It’s everything granola should be; crunchy, fruity, nutty – all or none of the above actually because you can adapt however you like – fab eh? I pop it onto porridge for breakfast or mix it with fat-free yoghurt for lunch. Add some fruit and you’re good to go! And because it’s made with oats it’s super filling.
Go on, make a batch. It lasts for 30 days in a sealed contained but I doubt it’ll last that long – it doesn’t in our house!
Amazing home-made granola
- 200g porridge oats (gluten free works too!)
- 200g toasted, flaked almonds
- 200g raisins or a mixture of dried fruit of your choice
- 100g Dessicated coconut
- 80g dark muscovado sugar (I used Billington’s)
- 100ml Agave nectar or honey
- 30ml sunflower oil (or you could use coconut oil)
Option: add a handful each of sunflower and pumpkin seeds for an extra healthy crunch
1. Preheat the oven to 170 degrees C (gas mark 3).
2. Combine the oats, almonds (plus seeds if using) and dessicated coconut in a large bowl.
3. In a small saucepan combine the sugar, Agave nectar or honey and oil and heat gently, stirring until the sugar has dissolved – be careful not to let the mixture burn.
4. Pour the sugar mixture over oats and stir well to combine – this can take a few minutes.
5. Spread the mixture out on a baking tray and cook for 8-10 mins. Take it out and turn the mixture over so that it cooks evenly before cooking for a further 4-5 mins. You want the granola to be golden brown but not too dark.
6. Pour the toasted granola into a large bowl and stir through the dried fruit. Leave it to cool for an hour or so before popping in a sealed jar or box. It will keep for about a month – but ours never lasts that long!