To have a jar filled with toasted grains, nuts and seeds sitting on the countertop, to be scooped from when a nutritious snack is in order, is a wonderful thing.
As our chilly grey mornings have now turned to sunny ones, I’m ready to rest the tight-knit oats and opt for a more scattered breakfast – in the form of granola. Such a simple breakfast it is, with everything seedy and nutty premixed, that all that’s left to do is add the skim milk and you’re away.
The granola in our kitchen really earns its keep, as not only does it provide a breakfast staple, but is regularly topped with yoghurt and a splodge of jam to keep body and soul together between meals. Occasionally it has even been known to be the ‘crumble’ on top of hot stewed apples and passionfruit.
Granola really is a mix of grains, seeds, nuts, spices, dried fruit and a sweetener, and how you put yours together will entirely depend on the sorts of ingredients that meet your approval. Here are mine, feel free to add and subtract as you will (and should you come up with a winner – keep me updated).
6 cups oats
1 cup almonds
1 cup pepitas
1/2 cup sunflower seeds
1/2 cup sesame seeds
2 tsp cinnamon
1/4 tsp salt
1/2 cup maple syrup or honey or rice syrup (depending on the flavor you prefer)
Pre heat the oven to 325 degrees celsius.
Toast sesame seeds gently in a frying pan and cool. Combine oats, nuts and seeds in a large bowl. Mix well. Add the cinnamon and salt and mix through. Warm the syrup or honey in a saucepan so it comes to a pouring consistency and add it to the mix. Turn the granola over thoroughly so that it is all well coated with the sweetener.
Spread the granola over a very large (or two) baking sheets lined with baking paper and place in the oven. Bake for 30 mins, regularly opening the oven and turning the mix so it browns evenly. When it is browned to your liking, remove from the oven and cool before storing in a sealed jar.