Granola is an increasingly popular breakfast cereal made from baked oats with honey and sugar. Manufactured Granola can be quite expensive and yet very easy to make at home. It is delicious mixed with dried fruits and nuts such as flaked almonds, apricots, raisins and sultanas or eaten with creamy, natural yoghurt, sliced banana and sprinkled with Blueberries.
Granola was invented and trademarked in America by a contemporary of John Harvey Kellogg as a baked breakfast cereal at a similar time to muesli, which is also made from oats although neither sweetened or cooked. With the addition of nuts and dried fruits Granola is often marketed as a ‘healthy option’ however it does contain a lot of sugar. Granola or pressed Granola bars ( similar to Flapjack ) are a good source of energy and is often carried by long-distance hikers. Granola can also be used in making and garnishing desserts.
Homemade Crunchy Granola
300 gr Rolled Oats
120 gr Honey
60 ml Vegetable Oil
3 tablespoons packed light Brown Sugar
1 teaspoon Natural Vanilla extract
½ teaspoon ground Cinnamon
¼ teaspoon Salt
100 gr dried fruit; Raisins, Sultanas, small diced dried Apricots, freeze dried Strawberries
50 gr toasted flaked Almond Nuts or flaked Coconut
Heat the oven to 300°F / 150 C / Gas mark 2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine and set aside. Place the honey, oil, and vanilla into a jug and mix thoroughly. Pour over the oat mixture and mix until the oats are thoroughly coated. Spread the mixture in a thin, even layer on a rimmed baking tray lined with greaseproof paper. Bake for fifteen minutes, then stir, breaking up any large clusters and continue baking until the granola is a very light golden brown, for between five and ten more minutes.
Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally. It will harden as it cools. You can add the dried fruit and nuts or seeds to the Granola when it is thoroughly cooled down and toss to combine together. Store in an airtight container for up to two weeks.