I had my first tantalising ‘smell’ of granola toasting in the oven when my daughter-in-law (Juicy Health) came to stay with us on the Isle of Wight last year. She had run out of her supply so brought along the ingredients to replenish; the memory makes me drool just thinking about it. My original thoughts about granola or muesli were of a rather dry, tasteless cereal which did nothing for me, but how wrong can you be.
There must be hundreds of different recipes for granola on the internet, and in cookbooks, but the following one is the basis of the granola I now make on a regular basis. Depending on what nuts, seeds, fruit you add, it can vary each time you make it but whatever you put in, it remains absolutely delicious.
5 cups oats (I use gluten-free)
1 cup unsweetened shredded coconut
½ cup flaked almonds (I usually add more)
1 cup chopped pecans or walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
5 tablespoons sesame seeds
Sprinkle of salt
6 teaspoons coconut oil
½ cup maple syrup
Place all the dry ingredients in a large bowl. Melt the coconut oil and combine with the maple syrup then pour over the dry ingredients, mixing well until everything is combined.
Spread on baking sheets and toast in the oven for 30 to 40 minutes at 140° stirring every ten minutes to ensure even toasting. Toast until lightly browned, or slightly more browned if preferred. I once almost burnt mine but it still tasted delicious.
When cool, add as much (or as little) of the following as you wish:
1 cup of sultanas.
1 cup of apricots, chopped
1 cup of dates, chopped
Gojo berries (packet)
Hemp seeds or Chia seeds
Inca berries or dried blueberries
Serve with Almond or Coconut milk, or a live yoghurt if preferred.
Store in an airtight container where it will keep for a few weeks (if you can leave it that long).