Finally! I have been meaning to share a granola recipe for quite some time. People love granola at breakfast time as a sprinkle on top of fruit, yogurt, chia pudding, smoothie bowl or just as a big bowl full of the stuff with plant-based milk.
Granola has a little more je ne sais quoi than regular muesli because it is baked, which allows the flavours to dance and infuse just that little bit more.
Anyway for a bit of a laugh! Here is one of the first ever advertisements for granola from 1893 from Kellogs. A rather interesting write up hahaha – not quite sure how well that would go down these days. Oh my goodness that description!
I do note, however, even back then they were making the case for nutrient dense food with three times the amount of nutrients than the same amount of beef.
Granola made a come back in the 1960s, along with the addition of dried fruits and nuts. It quickly became a health food associated with the hippie movement. Today it’s just a health food for everyone appearing pretty much everywhere. For the really discerning health seeker, beware though because the shop bought versions often contain refined sugar and a lot more oil.
I tend to make it when I am catering for retreats when I serve it as part of as a breakfast buffet. It goes down well and people often ask me for a recipe. I do make it different every time, so today I thought I’d write down what I did. I used a pretty simple method (described in the printable recipe below).
I use rolled oats (if you need to eat gluten-free then be sure to buy ‘gluten-free oats’). Read more here to find out what GF Oats actually are: Are Oats Gluten Free or Not? Does it make a difference?
I also used blanched almonds today (because that’s what I had in my kitchen). Regular almonds that haven’t been blanched work great too (as do most nuts).
I added cinnamon, maple syrup, coconut oil, and pumpkin seeds to the mix. Mixed them all thoroughly together. I started off mixing with a spoon but then ended up doing it with my hands to make sure that everything was evenly coated.
Next, I popped it into a pre-heated oven and then let it cook for around 45 minutes.
The raisins (or sultanas) were added after it has baked and cooled down. It tastes really good and works nicely as a breakfast food, bunch treat or even a little snack whenever you feel so inclined. Most people like to serve it with milk (in the conscious kitchen, that would be a plant-based milk like cashew, almond, hemp or hazelnut milk).
- 100g almonds (blanched or regular)
- 750g rolled oats
- 50g pumpkin seeds
- 2 heaped tablespoons ground cinnamon
- 150ml maple syrup
- 100ml coconut oil
- 2 teaspoons almond extract
- 50g to 100g raisins
- Break down the almonds a little bit if you want to, with a pestle & mortar. Alternatively just leave them whole, it's up to you.
- Add all the dried ingredients into a large oven dish, give them a quick mix.
- Add the maple syrup, coconut oil, and almond extract and mix thoroughly until everything is evenly combined. You can do this with a spoon or your hands (or both).
- Compact down gently into the baking dish.
- Pop into a pre-heated oven at gas mark 6 (200C/400F) for about 45 minutes.
- During the baking period mix the ingredients several times with a spoon (I did this three times and it was fine).
- When baked, take out and allow to cool down. Add a large handful of raisins.
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