Homemade Oaty Granola
This low sugar granola is delicious, make a big batch and store it in an airtight container, for really easy and quick breakfasts at your finger tips. This is so useful on mornings, where I am rushing the kids out the door to nursery, or school, or both! The benefit of making your own granola is that you know 100% what the ingredients in it are. So many shop bought versions have hidden additives and sugars.
I like to combine normal porridge oats and oat bran, for the base. The method for toasting the oats is two-fold: first in a pot, until they are fragrant and toasty and then in the oven to roast until golden. I find this combined approach sees the best results. I also add pumpkin seeds and coconut in the master-mix, but it would be fun to customise this recipe too.
ingredients ~
2 tablespoons olive oil
200g oats (normal oats, not jumbo or rolled oats)
150g oat bran
2 tablespoons maple syrup
4 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons desiccated coconut
To serve - yogurt, milk, fruit, dried fruit
To make the granola ~
Preheat the oven to 150C
Warm the oil in a large pan. Add the oats and oat bran, then stir over the heat to toast the oats. Should take 10 mins (this will start to smell delicious) but stir continuously
Add the maple syrup, sunflower seeds, pumpkin seeds and desiccated coconut: combine well
Spread evenly on a large baking sheet and toast in the oven, at 150C for 15-20 mins until golden & delicious
Cool and store in an air tight container
To serve ~
Add fresh fruit, in the Summer raspberries and chunks of peach; in the Winter diced pear and blackberries. Fruit adds a little natural sweetness and nutrition.
Next, add milk (dairy/ non-dairy), or a dollop of yogurt (dairy/ non dairy), or both!
