Granola is a popular dish on our breakfasting menus these days.
I have always loved it but couldn’t always be bothered to commit to making it or indeed spending the money on the ingredients.
Then when I decided to make a version from scratch and realised my kids bought into it, well I figured it was worth my while. The seeds, oats and nuts I buy in bulk, I give more ideas for resourcefulness and the storage of whole foods here, and we always have syrup or honey to hand.
The boys in our house eat wheetabix like it is going out of fashion so I was delighted when they asked of their own freewill for “the crunchy seedy stuff”.
I personally think granola is only granola when there are tasty almost caramelised nuts involved, but for the sake of School and other nut free zones I have included the kid version without nuts. It is a great topper for natural yoghurt in a lunchbox. A bit like those sugar filled half and half yoghurts that have the side pouch with crunchy treats for you to pour over into the vanilla yoghurt side, except better for you and them and all involved.
-2 1/2 cups rolled oats
-1cup mixed seeds – pumpkin, linseed, poppy, chai, sunflower,
-1 cup cashews
-1/2 cup cranberries
-1/3 cup dessicated coconut
-2tbsp coconut oil
-1tbsp maple syrup
*170oc pre heated oven
Mix all in bowl. Use hands to massage (!) all ingredients together. They get sweeter if completely coated from the get go.
-7minutes in the oven then turn/shuffle
– return to oven for a further 5-7mins then shuffle again
– final return for 5 mins at a lower heat
Kid friendly granola
-Two cups oats
-1/2 tbsp maple syrup
-1 tbsp coconut oil / olive oil /canola oil
-Tbsp pumpkin seeds
-Tbsp sunflower seeds
-Tsp chai seeds and tsp linseed
*Same method applies with the baking but do keep an eye on it as the seeds can crisp too much if left too long*