Granola is a staple at Botelet breakfast tables - always one of the options on the Breakfast Club menu, and every Sunday it’s our special family breakfast; the children take it in turns each week to make granola with me on Saturday, ready to enjoy the next morning.
This recipe is an adaptation of my mother-in-law Barbara’s recipe that used to be served to B&B guests. Each week when I make it with the children we change things up a bit - add a few spices such as cinnamon or ginger; swap in nuts and seeds according to what’s in the larder and the kids’ personal favourites; grate in some orange peel before cooking for a winter citrus flavour. Feel free to adapt according to your own preferences and store cupboard availability - I love the concept of recipes that grow and evolve as they are shared.
Recipe: Tia’s Granola
Makes approx 10 servings
Ingredients:
450g rolled oats
200g almonds, roughly chopped (or alternative nut)
200g cashews, left whole (or alternative nut)
100g flaked coconut
120g seeds eg sunflower, pumpkin, sesame
100ml rapeseed oil (or alternative oil eg sunflower or olive)
300g local clear honey
1 tbsp coconut oil
180g raisins
Method:
1. Heat oven to 120C.
2. In a large bowl combine the oats, nuts, seeds and flaked coconut.
3. Warm the honey, rapeseed oil and coconut oil in a saucepan until melted together.
4. Pour the saucepan of honey and oil into the bowl of dry ingredients. Mix together well.
5. Spoon the mixture into two baking trays, spreading out across the trays. Place trays in the oven.
6. Cook for approx 1 hour 15 minutes, taking the trays out of the oven every 15 minutes to give them a good stir around. Remove from oven when colour turns golden - be careful to remove before burning.
7. Distribute the raisins evenly between both trays, stir to combine and leave to cool.
