Granola

Nutritional Information

The following ingredients will make \(500 \! \text{ g}\) of granola, with \(430 \! \text{ kcal}\) per \(100 \! \text{ g}\).

Ingredients

Dry

• \(225 \! \text{ g}\) jumbo porridge oats.
• \(150 \! \text{ g}\) mixed seeds, nuts, and dried fruit.
• \(1 \! \text{ tsp}\) ground ginger.
• \(\frac{1}{2} \! \text{ tsp}\) ground cinnamon.
• \(3\) cloves, ground.
• \(\frac{1}{8} \! \text{ tsp}\) ground nutmeg.
• \(\frac{1}{2} \! \text{ tsp}\) salt.

Wet

• \(30 \! \text{ g}\) golden syrup (or honey).
• \(60 \! \text{ g}\) dark agave syrup (or maple syrup).
• \(20 \! \text{ g}\) olive oil.
• \(50 \! \text{ g}\) light brown sugar.

Recipe

1. Mix dry ingredients into a large bowl.
2. Add the wet ingredients to a small pan and heat gently until the mix becomes thin enough to stir easily.
3. Combine the wet ingredients with the dry ingredients and mix well.
4. Pour mixture into a baking tray. The baking tray should ideally be large enough that the layer of granola mix is not too thick (approximately \(1\)-\(2 \! \text{ cm}\)), otherwise your granola will not become crunchy enough^[1] .
5. Bake at \(160 \, {}^\circ \text{C}\) for \(20 \! \text{ minutes}\).
6. Mix the granola around then put it back in the oven for another \(15 \! \text{ minutes}\).
7. When the granola finishes cooking do not mix it a second time^[2] , instead allow it to cool undisturbed.
8. Once cool knock the granola out of the pan and put it into an airtight container for storage.

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