Granola

A slightly adapted granola recipe given to me by a friend, though I’m not sure of the original source.

Nutritional Information

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

Ingredients

• \(150 \text{g}\) mixed seeds, nuts, and dried fruit.

Dry

• \(225 \text{g}\) jumbo porridge oats.
• \(1 \text{tsp}\) ground ginger.
• \(\frac{1}{2} \text{tsp}\) ground cinnamon.
• \(\frac{1}{2} \text{tsp}\) 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 enough¹.
5. Bake at \(160 \, {}^\circ \text{C}\) for \(20 \text{minutes}\).
6. Mix the granola around, add the fruit and nut mix, then put it back in the oven for another \(15 \text{minutes}\).
7. When the granola finishes cooking do not mix it a second time², 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.

Footnotes

1. Don’t panic if your pan isn’t big enough, it will still taste good!

2. Mixing it a second time while hot will prevent clumps from forming.