Hands up who else spent their Friday night making granola from scratch… I take it from the enormous tumbleweed that it was just me roasting nuts last night?!
I’ve always been a lover of granola but I am also very aware that shop bought can be somewhat questionable and always has bags of sugar added to it. To be honest, the same can be said about all things that claim to be ‘low fat’ as the sugar is piled in for the taste. That’s not to say I didn’t add any sugar to my granola but, by making it myself, at least I know specifically what’s gone in.
There’s been a lull on the baking front at Chez Ball, of late, but after an online shopping spree at Lakeland for enamel pie dishes that I’ve been lusting after for months I’ve got my housewife head back on. I say housewife but I am very much still single… you know, in case you were wondering.
3 1/2 cups of porridge oats (and no, not Quaker Oats just plain, bog standard oats).
150g of chopped nuts and a handful of broken up walnuts (I used mixed nuts but you could use pecans, almonds etc).
3 tbsp dark muscovado sugar
1 tbsp ground cinnamon
1 tsp ground ginger
1/4 cup of extra virgin olive oil or coconut oil
1 tbsp black treacle
1 tsp golden treacle
You’ll need to preheat your oven before you start doing anything. OBVS.
Get your baking tray with baking paper ready for when you’ve finished the mix and set it to one side.
Mix the oats, nuts, sugar, cinnamon and ginger in a bowl and if you want to add some flaxseed at this point, go for it. It’s not a standard ingredient but if it’s something you like having in your diet… sprinkle it.
Now for the ‘wet’ ingredients; heat the treacle, syrup and oil on the hob until they’ve mixed and gone runny. Once it’s changed consistency, add them to the ‘dry’ mix and stir it all through until it starts to go a little clumpy. You can now spoon everything onto the tray and spread it out before sliding into the, now hot, oven.
I’d leave it for 10 minutes before checking to see if everything has started to toast and turn brown and mix again before putting back in for a further 5 minutes (10 if needed).
Your nuts and oats should now be crisp and brown and smelling delicious and ready to be taken out and left to cool.