January 5, 2010, 5:17 pm
Filed under: yummy in the tummy

For so many reasons — it’s time to get back to a daily routine, post-holiday excess calls for something a little healthy, cold days need a fortifying start, dark  mornings require a reward for peeling back the toasty flannel sheets — I thought now would be a good time to share with you the recipe for my daily granola.  It’s adapted from the lovely Orangette (so glad you are back!) who adapted it from the luscious Nigella.  What follows below is how I’ve come to use the recipe.

750g rolled oats/porridge flakes/oatmeal (I use this muesli base of mostly mixed flakes and a few seeds)
400g mixed nuts (Brazil nuts, almonds, hazelnuts, walnuts, whatever you like)
250g mixed seeds
4 cups puffed wheat and/or rice cereal (preferably the health food kind)
2 tsp salt, or more to taste
3 tsp cinnamon, or more to taste
2 tsp ground ginger, or more to taste
1 tsp ground nutmeg, or more to taste
500ml (1 cup) apple sauce/puree
3 Tbsp vegetable oil (sunflower, grapeseed)
1 cup agave nectar, honey or brown rice syrup (tastes will vary slightly but all are nice; agave is the mildest)

Set the racks in the upper and lower thirds of the oven; preheat oven to 300F.  Prepare two rimmed baking sheets by lining with parchment paper or silicone mats and leave them nearby (prepare four sheets if your oven can accommodate them all at once).

Combine all of the dry ingredients and mix well, dividing them evenly over two large bowls (you are making a lot of granola!).  Combine all the wet ingredients and stir to mix well.  Pour the wet ingredients over the dry ingredients, dividing evenly between the two large bowls.  Mix well with your hands and spread half of it evenly over the two baking sheets (or, if you can use four sheets at once, divide the whole batch evenly over the four sheets).

Set the sheets in the oven and bake for 10 minutes.  After 10 minutes, give the granola a stir, taking care to move the quicker-cooking granola from the outsides into the center of the sheets and vice versa.  Return to the oven, rotating the positions of your baking sheets if one part of your oven is hotter than the rest, like mine is.

Repeat until the granola has baked for about 40 minutes.  It will still feel a little soft after 40 minutes, but it will crisp as it cools.  Repeat with the second half of the batch if needed.

Stay near the kitchen whilst it’s baking so you can enjoy the lovely scent.  And be warned that your hair will smell of this lovely scent until its next shampooing!

Store the granola in an airtight container.  It takes me about two months to use up a batch and the last bit is always as good as the first.


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