I'm a relative rookie when it comes to complex nutrition and health but what I have learned is that although I may have thought it was a healthy choice opting for a bowl of shop bought granola in the morning rather than a pain au chocolat, there was actually added sugar in my granola that I didn't even consider would be there. I mean, why would I? It's granola - just some toasted oats and sultanas, right? Hmmm...apparently not. So anyway, I decided to have a look at making my own so I know exactly what was going into it. Turns out it's just as simple as walking/driving to the shops and buying a bag pre-made.
It's a very versatile recipe so you really can tailor it to your own taste; don't like pumpkin seeds? Add some sunflower seeds instead. Don't like almonds? Add some hazelnuts instead. Easy peasy.
What you'll need:
- 3 cups raw oats
- 1/2 cup of pumpkin seeds
- 1/2 cup of sunflower seeds
- 1/4 cup pistachio nuts
- 1/4 cup hazelnuts
- 1/4 cup flaked almonds
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 cup raisins
- 1/4 cup dried cranberries/apricots
- 1 tbsp vegetable oil/hazelnut oil
- 2 tbsp maple syrup or honey
- 1 tsp salt
How to make it:
- Pre-heat the oven to 170 degrees (fan)
- In a bowl, combine the oats, pumpkin seeds, sunflower seeds, pistachios, hazelnuts, cinnamon, almonds, nutmeg and salt - give all those ingredients a good stir
- Add the oil and maple syrup/honey and stir the ingredients again to combine well
- Tip the contents of the bowl onto a baking tray lined with greaseproof paper and make sure you have an even layer
- Pop the tray in the oven for 22 minutes
- Take the tray out and let the granola cool completely
- Add the raisins and the cranberries/apricots and stir once more to combine well
It is best to store the granola in an air-tight container and it will keep nice and crispy for about a week.
I love to have this as my breakfast after a good, sweaty plyometrics workout! It is best served with natural fat free yoghurt, fresh blueberries, strawberries and raspberries and a drizzle of honey or maple syrup on the top.
Enjoy folks! Let me know what you think - and tell me about any variations on this recipe you may have! - you can tweet me or follow me on Google+