Nutty, fruity wholesome goodness is what homemade granola is all about. Please feel free to ad-lib here, with substitutions such as honey for maple syrup, raisins, apricots, or dried apples for the dried cranberries, and cashews for the whole almonds.
Ingredients
- 125ml/4fl oz maple syrup (or honey or golden syrup)
- 25g/1oz caster sugar
- 25ml/1fl oz sunflower oil
- ½ tsp vanilla extract
- 500g/1lb 2oz jumbo rolled oats
- 175g/6oz mixed seeds (like pumpkin, sunflower, sesame, or linseeds)
- 150g/5oz pecans (or walnuts)
- 50g/2oz whole almonds
- 25g/1oz flaked almonds
- 75g/2¾oz desiccated coconut
- pinch of salt (optional)
- 2 tsp cinnamon (optional)
- 150g/5½oz dried cranberries (or raisins, dates, or other dried fruit)
Method
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Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.
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Put the maple syrup, sugar, oil, and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut, and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well.
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Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves halfway through.
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The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month.
Recipe Tips
You can make this granola in the air-fryer, though we recommend you start with a half batch. Mix as above. Line a basket air-fryer with foil, or use a baking tray – depending on what style air-fryer you own. bake at 170C for 15 minutes, stirring the granola every 5 minutes.
Source-BBCFOODS
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