Granola is just one of those things to eat when you get up in the morning, all those seeds and dried fruit give you plenty of energy for the morning and if you add to a greek yogurt it is even better
Buying it in a shop is, of course, convenient, but you can’t control the amount of sugar or fat that is in it and if you’re lucky you’ll be able to spot the cranberries (you know what I mean, the one red one you managed to fish out the day you bought it)
When you make your own, your world is your oyster or in this case your seed: Sesame seeds, pumpkin seeds, or raisins, cranberries, even dried apricots. Something else you like? Just add it and make your very own version of granola.
Here’s my preferred version at the moment:
1 cup dried shreded coconut
4 cups oats (big or small, rolled or not)
1 cup honey
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup oil (sunflower, nut)
1 teaspoon cinnamon
1 cup dried apricots cut into small chunks
1 cup dried cranberries
1 cup raisins
1/ Turn the oven to 180C
2/ Place the coconut spread out on a baking sheet covered in parchment paper.
3/ Toast the coconut. Watch carefully as it will start slowly and then toast very very quickly. Do not burn
4/ Once toasted take out the coconut and turn oven to 140C. Leave the coconut to cool down
In a large bowl thoroughly mix the oats, seeds, and cinnamon then the honey, and oil. If the mixture seems very dry you can add a little more oil teaspoon by teaspoon and mixing well after each addition.
Spread the mixture on a baking tray covered in parchment paper.
Place in the oven for around 25 minutes. Halfway through turn the mixture to ensure even browning. Take the mixture out of the oven
Leave to cool.
Once cooled, add dried fruit and coconut, mix well and store in a airtight container.
Gluten Free version
One of my friends has a gluten free diet and so she has worked her own recipes without gluten. Her blog is in French, but those of you who can read French (or with some help from our friend Google) could have a look at her recipes. Try replacing the oats with either gluten free oats or other gluten free cereals: quinoa, buckwheat, rice flakes, corn flakes