In my opinion home made granola knocks any shop bought cereal into a cocked hat (that’s an odd saying, isn’t it? Wonder where it comes from?). The great news is that it’s not at all difficult to make, and has a really flexible ingredient list. It does need continued attention during the 30-40 minute baking period, but it’s well worth the time. I find it’s a lovely rainy afternoon cooking activity, ‘specially when combined with gumpaste flower making (more on that another day).
- a cereal base – usually oats (use jumbo ones, not itty-bitty porridge ones); rye, barley etc. can be used, but not for a g/f version!
- nuts and seeds – we’re particularly partial to sunflower and pumpkin seeds/pistachios and almonds, but have been known to variously use sesame seeds, flax, hazelnuts, coconut and walnuts…what’s in your cupboard?
- fruit – any dried fruit you like…cranberries, chopped dates, apricots, raisins, cherries, sultanas, mango, apple…as I said, anything you like in any combo you have available.
- sugar – usually a ‘sticky’ sugar such as honey, maple syrup, agave etc., alone or in combo with ‘grain’ sugar (soft brown or muscavado work best in my opinion)
- fat – typically a neutral oil like rapeseed/canola, although coconut oil can be good if you have it.
- flavouring – salt, vanilla, cinnamon, nutmeg, ginger…what do you like?
The ratios are really down to personal preference, but the following should give you a good stepping off point in your quest for personal granola perfection.