A staple in my kitchen, homemade granola is a treat. In the evenings when I feel peckish I sometimes add them to cold milk as late night supper. A hearty breakfast would consist of these granola with bananas, strawberries + blueberries atop cold, greek yoghurt. Because it is homemade, we have the option of using honey and molasses sugar instead of refined white sugar. This is great on its own if you need a little pick me up prior to a run or after a good workout.
Although I have used cranberries and walnuts, you can use any type of dried berries and any type of nuts in this recipe. The berries provide a slightly tangy + sweet flavor whilst the nuts give the granola a good texture when combined with the oats.
They keep well in an airtight container for up to a month in the refrigerator
They keep well in an airtight container for up to a month in the refrigerator
Makes 10 - 12 servings
I n g r e d i e n t s
250 g rolled oats
60 g dried cranberries
100 g walnuts
1/4 tsp salt
1/2 tsp cinnamon (optional)
55 g unsalted butter
45 g molasses sugar
80 g honey
1 tsp vanilla extract
M e t h o d
1 | Preheat oven to 200°c and line a jelly roll pan with parchment paper
2 | Mix rolled oats, cranberries, walnuts, salt and cinnamon in a large bowl
3 | Melt butter and sugar in a saucepan. Add honey and vanilla extract to melted butter
4 | Pour melted butter into the rolled oats mixture and mix thoroughly. Lightly press unto prepared pan
5 | Bake for 20 - 25 minutes until the surface is brown
