Granola is something I always tend to have in my kitchen, but with 2 kids and always trying to cut out unnecessary ingredients, making it at home has become a good habit. I love being able to choose what nuts go in it, and always switching it up based on our moods. It is also a lovely recipe to make with kids; my 8-year-old absolutely loves getting involved.
When it comes to equipment, all you need is a food processor, a couple of bowls, a baking sheet and some baking paper. If you don’t have a food processor, you can chop the nuts by hand; just bear in mind that it will take longer. My preferred processor is the Ninja 3 in 1 however, a smaller option like the Cuisinart mini prep pro will also work.
I do also find that homemade granola in general works out cheaper than a box of store-bought ones, seeing as a big bag of oats usually costs a couple of pounds. My preferred brands for oats are Mornflake and Flavahans, but of course you can use whatever brand you prefer. You can also use the oats to make my gluten free tart crust.
I would say the most important thing is to let the granola cool completely before breaking into chunks; this will ensure you have a nice crunchy texture, also any extra moisture caused by the condensation will get trapped when stored and cause the granola to go soggy and go off sooner.
Crunchy Granola
Equipment
- Food Processor (Optional)
Ingredients
- 450 g Rolled Oats
- 125g= g Pecans
- 125 g Almonds
- 40 g Milled Flaxseed
- 1 tsp Cinnamon
- 0.5 tsp Vanilla extract
- 0.5 tsp Salt
- 70 g Honey
- 50 g Maple Syrup
- 45 g Melted Butter
Instructions
- Start by Chopping the nuts into small pieces
- In a large bowl combine the oats, nuts, flaxseed, cinnamon and salt and mix well
- In a smaller bowl combine the honey, maple syrup, vanilla and melted butter
- Add the wet ingredients to the dry ones in the bowl and mix well
- Pour everything onto a baking sheet lined with baking paper and press firmly so it is all stuck together
- Bake at 190 for 20minutes
- Let it cool completely before breaking into chunks and storing in an airtight container for up tp 3 weeks - please note that if it has not cooled the trapped moisture will cause the granola to be soggy!