Delicious for breakfast with yoghurt and apple puree, nice as a topping for crumble too. Not the best breakfast choice if you are trying to keep your carbs and sugar low but at least you know what is in it if you make it yourself. If you are careful you can make this frugally and zero waste too. Lidl sells loose nuts and oats in paper bags and there are a growing number of zero waste shops opening up all over the place now too.
The key to a successful granola is even quantities of oil and sugary stuff and a reasonably low cooking temperature.
Adding more starchy stuff helps it clump more but remember it will crisp up as it cools so don’t worry if it doesn’t look like it has worked when you take it out of the oven.
- 1 tbsp coconut or light olive oil
- 1 tbsp maple syrup, honey or a mixture
- 150 g rolled oats
- 50 g barley flour, oat flour optional but helps with clumping
- 1 tbsp seeds, pumpkin, sesame or sunflower
- 1 tbsp mixed nuts break if you prefer
- 1 tbsp dried fruit including coconut flakes chop up if large
- Heat up the oven to 140c or gas mark 2/3. The idea is more to dry out and toast the ingredients than cook them.
- Mix the oil and syrup and honey together. If it is cold, or you are using a solid oil it helps to melt it.
- Add the oats and flour if you are using it and mix well until the oats are coated.
- Spread the mixture on a baking tray and put in the oven for 15 minutes
- After 15 minutes carefully move the granola around on the tray and add the seeds and nuts.
- Put back in the oven for 10 to 20 minutes, depending on how toasted you like your granola.
- Tip out onto a clean tray or some baking parchment to cool down - clumps will form as it cools.
- If you have cooled the granola on baking parchment you can lift that up to pour it into an airtight container. It will keep for about 6 weeks.