Nutty, fruity wholesome goodness is what homemade granola is all about. Please feel free to ad lib here, with substitutions such as honey for maple syrup, raisins, apricots or dried apples for the dried cranberries and cashews for the whole almonds.
Ingredients
- 125ml/4fl oz maple syrup (or honey or golden syrup)
- 25g/1oz caster sugar
- 25ml/1fl oz sunflower oil
- ½ tsp vanilla extract
- 500g/1lb 2oz jumbo rolled oats
- 175g/6oz mixed seeds (like pumpkin, sunflower, sesame, or linseeds)
- 150g/5oz pecans (or walnuts)
- 50g/2oz whole almonds
- 25g/1oz flaked almonds
- 75g/2¾oz desiccated coconut
- pinch of salt (optional)
- 2 tsp cinnamon (optional)
- 150g/5½oz dried cranberries (or raisins, dates, or other dried fruit)
Method
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Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.
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Put the maple syrup, sugar, oil, and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut, and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well.
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Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves halfway through.
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The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month.
Recipe Tips
You can make this granola in the air-fryer, though we recommend you start with a half batch. Mix as above. Line a basket air-fryer with foil, or use a baking tray – depending on what style air-fryer you own. bake at 170C for 15 minutes, stirring the granola every 5 minutes.
Source-BBCFOODS
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