2 Granola Recipes
I’ve scoured the Internet for some great granola recipes and it came down to these two. I make them at last every week and eat it with Greek Yogurt in the morning, as a snack, and late at night!! The first recipe is with maple syrup and the second with a roast nectarine fruit purée with honey and rice malt syrup. Depending on how I’m feeling or what I have in the pantry I play around with these 2 core recipes!! Which ever way you go, I’m hoping these do not disappoint!
3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup shredded coconut
1 cup mixed nuts
1/4 cup raw pecans, coarsely chopped
1/4 cup walnuts
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Preheat oven to 300 degrees
Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, walnuts, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
**I sometimes throw shelled hempseed in the mix or add raw cacao! Go nuts…literally! **
Granola Recipe 2
This is a slight adaption of the first with Nigella’s Granola. The added puréed fruit is pure gold! It really adds another dimension to the granola and you can use any fruit in season!!
450 grams rolled oats
120 grams sunflower seeds
60grams white sesame seeds
60grams black sesame (optional do 120g of white sesame if that’s all you have)
175 grams nectarine purée (or apple compote, I roasted approx 8 nectarines )
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120 grams rice malt syrup (or brown rice syrup, or failing that golden syrup)
4 tablespoons clover honey (or other runny honey)
100 grams soft light brown sugar
250 grams mixed nuts
1 teaspoon maldon salt
2 tablespoons sunflower oil
150 grams raisins
150 grams cranberries
**again you really can use what nuts and dried fruit you have in your pantry. What makes this granola so good and different from the rest is the roasted fruit. You can always use what is in season – plums, nectarines, apricots! **
approx 7/8 nectarines/175g of your choice of fruit halved and pitted
1 tablespoon sugar
1. Heat oven to 375°F. Line a baking sheet with parchment paper.
2. Place Nectarine cut side up on sheet, and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes.
Keep in a sealed plastic container until required.
1. Mix everything including the roasted nectarines, except the raisins and cranberries together very well in a large mixing bowl. I use a wooden spoon or spatulas
2. Spread this mixture out on two baking tins or 1 large (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 – 50 minutes. I use a gas oven, which doesn’t brown as fast as an electric one, so often leave it in for up to an hour.
Once it’s baked, allow to cool and mix together with the raisins and cranberries. Store airtight.
The roasted fruit adds a beautiful depth to the granola, and also lovely roasted pieces of nectarine in the mix.