I always wanted to make my own granola. But I was too lazy, too disorganised, and let’s face it, isn’t it just easier to buy it? But moving to Paris, not being able to find my favourite granola, developing a serious pain au chocolat habit. Something had to change before I burst out of my clothes. This was when I started to make my own granola. And guess what? It’s stupidly simple, insanely delicious. I love it! Here’s how to make your own granola.
Breakfast in Paris
Traditionally, the French like to eat tartine, a baguette with jam, usually no butter as butter is for cooking. And the croissants, we’d dig into croissants at the weekend.
I couldn’t get into the bread and jam thing, and the selection of cereals in the supermarket tended to be overly expensive, and laden with sugar. The cereal aisle was a wall of Coco Pops, Frosties and Lucky Charms.
It’s this that started my almost, but not quite, pain au chocolat addiction.
But why make your own granola?
Because, as I have found, it is ridiculously easy to make. It just takes a bit of organisation to get all the ingredients.
My recipe is adapted from Felicity Cloakes ‘Perfect Granola’.
My granola is simply jumbo oats, a lot of nuts – especially Brazil nuts and cashews. And to make it extra special I add in chopped Medjool dates.
Because making your own granola is brilliant!
And that’s the brilliance of making your own granola, you make it the way you want, and eat it the way you want.
Me? I love eating my granola with Greek yoghurt and red berries – fresh or frozen (microwaved for about a minute and a half).
Once you start making your own homemade granola, you’ll find there’s no going back!Print
- 120 ml Honey
- 40 g Coconut oil
- Salt (a pinch of)
- 340 g Jumbo oats
- 250 g Mixed selection of nuts & seed
- 1 Egg white beaten
- 100 g Chopped Medjool dates or other dry fruit of your choice
- Preheat your oven to 150 °C (gas mark 2) and line a baking tray with baking parchment.
- Put the coconut oil, honey and salt into a small saucepan, heat gently until the coconut oil has melted. Once melted turn off the heat.
- Place all the dry ingredients (except for the dates or other dry fruit of your choice) into a large mixing bowl.
- Mix all the dry ingredients. Then pour in the honey oil mixture. Mix thoroughly making sure the nuts and seeds are evenly distributed and there is an even coating of the honey oil mixture.
- Beat the egg white until frothy and then pour and mix into the oaty nutty mixture.
- Spread the oaty nutty mixture onto the baking parchment covered baking tray, and pop into the oven for around 25 to 30 minutes.
- Once golden, take out of the oven. With a wooden spoon, gently tap the granola, this will break up the larger crispy pieces into smaller, bitesize crispy nutty clusters.
- Sprinkle on top the chopped Medjool dates or dried fruits of your choice, mix into the granola then transfer into an airtight container.
- The egg white is key to getting the crispy nutty clusters.
- When it comes to the dried fruits, nuts and seeds the choice is yours. What’s so great about making your own homemade granola is that you can experiment with tastes and textures. So go for it!
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