I love this granola recipe. It’s addictively crunchy and the salt cuts through the sweetness. The addition of an egg white may sound odd, but it adds crunch without calories. It’s something I learnt from Felicity Cloake and never looked back.
Get the base of the recipe right and then the elements are really down to personal preference. Feel free to play around with it. I think a good granola is equal parts oats to extras.
My Favourite Granola
Delicious eaten straight out of the jar with a spoon.
Servings: 15 servings
Ingredients
- 60 g syrup I use golden syrup or honey
- 20 g oil I use rapeseed, but melted coconut oil would be great
- a good pinch flakey sea salt amount is really personal preference (½ tsp)
- 170 g jumbo rolled oats
- 100 g nuts I use pecans
- 25 g coconut shavings
- 25 g seeds I use pumpkin
- 1 large egg white
- 50 g dried fruit I use raisins
Instructions
- Preheat oven to 160°C/150°C fan.
- Put syrup, oil and salt in a bowl and mix well. If your syrup is thick, then heat it briefly in the microwave so it's a thinner consistency.
- Add oats, nuts, coconut and seeds and combine well until everything is even;y coated.
- Whisk your egg white until frothy and mix through the granola mixture.
- Spread out on a baking tray. Put in the oven for 30-35 minutes. Stir occasionally to ensure even colouring. If you prefer a chunky granola then stir less frequently.
- Leave cool on the tray. Scatter over your dried fruit before putting in an airtight container.
Notes
- The world is your oyster with what you add to your granola. I won’t tell anyone if you add chocolate chips at the end instead of dried fruit.
Enjoy, R x
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