When we go to the country we have to think about what we don’t have in the house and how far we have to travel to get it. Breakfast is something many people don’t want to fuss over; something quick but tasty, something that doesn’t take long to prepare. Granola is the perfect example of both. Spoon into a bowl, pour on milk and eat. This works out cheaper than buying from a store, easy to make in advance, will store in an airtight container for a good few months (depending on what you put into it) and you can add your own ingredients into the mix. Have a go – you can even eat it by the handful as a snack!
One tip: When in the oven it will brown evenly; but the more brown it gets the crunchier your granola will be.
Yields 8 servings.
- 6 cups rolled oats
- 2 cups (two good handfuls) of mixed nuts and seeds (this is your choice I used walnuts and pecans with a dash of sunflower seeds but you can add what you want).
- 1 cup (good handful) of chopped dates (these are optional and it depends on the time of year)
- 1 teaspoon ground cinnamon (or to your taste)
- Good pinch of salt
- 1 /2 cup (two tablespoons) maple syrup (or to your taste)
- 1 cup (good handful) raisins or chopped dried fruit.
- Heat the oven to 350°F.
- In a bowl combine the oats, nuts, seeds, cinnamon, salt, and maple syrup. Give it all a good stir. Spread evenly onto your baking sheet and bake for about 30 minutes. Every so often give the lot a stir a stir again so it gets evenly roasted.
- Remove the pan from the oven and allow to cool. Cool on a rack, stirring once in a while until the granola reaches room temperature. Add the raisins.
- Transfer to a sealed container and store in the refrigerator – it will keep indefinitely- or a sealed jar where you can keep for a month or two.