Granola with yoghurt, a great way to start the day. Problem is, sugar is the first ingredient in much of the granola you can buy. Fortunately, it’s quite easy to make your own. So wifey and I set out to make some. We based our granola on a recipe posted by the Amateur Gourmet, which in turn is adapted from the book Baked. Below is our adapted recipe after a couple of experiments.
- 2 cups rolled oats
- 2 teaspoons cinnamon
- 1/2 teaspoon table salt
- 3 tablespoons vegetable oil, e.g., canola or olive (not extra virgin)
- 1/4 cup honey
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup slivered almonds
- 1/3 cup hazelnuts, chopped in half
- 1/3 cup raisins
- 1/3 cup chopped dried figs or chopped dates (both are delicious)
Preheat the oven to 150 celsius.
Line a baking pan with a silicone mat or parchment paper.
In a large bowl, toss the oats with the salt and cinnamon. In a smaller bowl, whisk together the oil, honey, sugar, and vanilla until thoroughly combined. Pour the resulting syrup onto the oat mixture and use your (clean) hands to thoroughly combine.
Spread the mixture on the baking pan making sure that there’s plenty of lumps (I found that many of the lumps break down, so keep it lumpy for texture). Bake for 10 minutes, rotating the pan halfway through.
With a spatula, flip the mixture then sprinkle the almonds over the granola. Bake for 5 more minutes.
Flip the mixture again, and sprinkle the hazelnuts. Bake for 10 more minutes.
Remove from the oven. Put the pan on a cooling rack and let it cool completely. Once cooled, sprinkle the dried fruit. Transfer gently (with your hands) to an airtight container.
In an airtight container, this should keep for a week (or months if frozen in an airtight bag), but I doubt it’ll last that long! The result was a nice combination of chewy and crunchy. Serve with yoghurt or milk.
- Original recipe calls for 1 teaspoon salt, we found that to be too salty.
- The original also suggests the oven be heated to 160 celsius, but we though that the granola was toasted a bit more than what we’d like.