I used to hate cereal and called it ‘dog biscuits for humans’ but granola is a bit of an exception. There’s just something really addictive about the crunchiness of granola, and the sweet flavour of toasted oats that makes me feel like I’m eating flapjack. Making it is as fun as eating it because you can really add anything you like so if you want (I want) you can make a different version every time. This version is packed with berries, seeds and nuts, and you get big clusters of oats which is my absolute aim when making granola. I added agave syrup instead of maple syrup to give a softer, more subtle sweetness. You might not wanted to do this though because I just googled agave and apparently it’s REALLY UNHEALTHY because it’s high in sugar. Wow, that comes as a surprise. A syrup that is high in sugar? So shocking.
I need to mention how much I love the bowl in the photo. We got it from a pottery filled cave in the Pyrenees and AAH everything in that shop was like treasure to me. I want to live in a cave and make pots too.
- 2 tbsp. vegetable oil
- 100ml agave syrup AKA the devils tears
- 2 tbsp. runny honey
- 50g oat bran
- 300g jumbo oats
- 50g dried sour cherries
- 50g dried cranberries
- 50g chopped nuts
- 30g linseeds
- Preheat the oven to 150C/fan and line a baking tray with parchment paper.
- Pour the oats and oat bran into a large bowl and add the honey, agave, and oil. Stir until the oats are all covered with the liquids, and then spread this evenly across a baking tray. Place in the oven for 15 minutes.
- After 15 minutes quickly remove and stir the granola around on the tray so that it bakes evenly. Place back in the oven for 10 minutes, and then add the chopped nuts and cook for until 5 minutes or so until the oats have turned golden.
- Once golden remove from the oven and mix in the berries and linseeds. Leave to cool on a tray (it will become crisp) and then pour into a jar to store.
This recipe tends to last me about a week, but seeing as I also have it as a snack it would probably last longer as a breakfast cereal. Either way, it keeps for a month.