BBC Good Food Magazine


From Good Food reader Kim Marsh photograph HAYLEY BENOIT


I developed this recipe after many failed attempts to find a shopbought granola I really liked. I found many of them to be overly sweet and full of added preservati­ves, so I decided to develop my own recipe, incorporat­ing my favourite ingredient­s, flavours and textures.

SERVES 10 (makes about 550g) PREP 5 mins COOK 30 mins EASY V

150g rolled oats

150g mixed nuts (we used whole hazelnuts, flaked almonds and whole pecans)

50g mixed seeds (we used a mixed bag containing sunflower, pumpkin, hemp and golden linseed)

50g raisins

1 tsp ground cinnamon

1/4 tsp sea salt

1 tsp almond extract (vanilla works

well too, if you prefer)

50ml vegetable oil

100ml maple syrup milk or yogurt, and fruit (optional),

to serve

1 Heat the oven to 180C/160C fan/ gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredient­s in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredient­s.

2 Mix together well, making sure that all the dry ingredient­s are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn’t clump together too much. Keep an eye on it as nuts can burn easily.

3 Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.


PER SERVING 277 kcals • fat 18g •

saturates 2g • carbs 21g • sugars 10g •

fibre 3g • protein 6g • salt 0.1g

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