I call it granola but some prefer to call it toasted museli. The beauty of granola is you can add all your favourite things. I like to make up a batch on a sunday evening so breakfast is sorted for the week ahead. It is also a really filling breakfast so makes a great start to the day.
You can choose your favourite nuts, seeds and fruit to add.
- 300g rolled or jumbo oats (you can use porridge oats but they are a bit small)
- 100g mixed nuts, chopped or whole (almonds, hazelnuts, walnuts)
- 50g mixed seeds (sunflower, sesame, pumpkin)
- 100g mixed dried fruit (dried apple, cranberries, sultanas, currants)
- 25g desiccated coconut
- 5g freeze dried raspberries (optional)
- 60g butter
- 3 tbsp clear runny honey
- 2 tbsp oil (vegetable, rapeseed or olive)
How to make granola
Turn on the oven to 175 degrees. In a bowl mix together the oats, nuts and seeds.
Place the butter, honey and oil in a small pan over a low heat until the butter is melted and the mixture combined.
Then mix the oats with the butter mixture. You need to make sure it is well mixed and the oats are all coated.
Spread out the mixture over two lined baking trays. Then place in the pre-heated oven. After 10 minutes you will need to turn the oats over, bake for another 10 minutes. Then add the desiccated coconut and bake for another 5 minutes. Keep a close eye on the granola while it is baking as you don’t want it to burn.
Once the mixture is golden place it in a bowl and add the mixed fruit and freeze dried raspberries. I love the colour that cranberries and the freeze dried raspberries add.
Place in a sealed container and it will last a for a month.
Serve with …
For a tasty breakfast you can add fresh fruit like berries and serve with yoghurt. You can also serve with milk.
If you are having an evening treat add granola to a bowl of vanilla ice cream – delicious.Print Recipe
- 300 g Oats
- 100 g Mixed Nuts i.e. Almonds, Hazelnuts, Walnuts
- 50 g Mixed Seeds i.e. Sesame, Sunflower
- 100 g Mixed dried fruit i.e. Currants, Sultanas, Cranberries
- 25 g Desicated Coconut
- 5 g Freeze Dried Raspberries Optional
- 60 g Butter
- 3 tbsp Honey Clear, Runny
- 2 tbsp Oil Vegetable, Olive or Rapeseed
- Turn the oven on at 175.
- Mix together the oats, nuts and seeds in a large bowl.
- Put the butter, oil and honey in a small pan and heat until the butter has melted and mix to combine. This should happen quickly so keep watching the pan.
- Add the butter mix to the oats and mix to ensure all the oat mix has been coated with the butter mixture.
- Place the mix onto two lined baking trays. Make sure the mixture is spread out evenly.
- Bake for 10 minutes then turn the mix over to ensure an even bake, return to the oven and bake for another 10 minutes.
- Add the desicated coconut on top of the mix and bake for another 5 minutes. Keep an eye on the mixture as you don't want it to burn.
- Remove from the oven and leave to cool.
- Once cooled add the mixed fruit and freeze dried raspberries and mix.
- Place in a sealed container. Serve with yoghurt or milk