I like to make a big batch of granola every Saturday morning to ensure that I have breakfast to last the rest of the week. What I like about this recipe is that you can easily change it up. If you don’t like the taste of a particular nut or dried fruit, you don’t have to add them!
What to do with leftover granola
You can use up leftover granola in a number of ways:
- blitz most of it first and use to make flapjacks
- use it as one of the layers in a breakfast pot with fruit and yoghurt and a drizzle of honey
- if it’s gone soft and stale, spread over a baking tray and roast in a hot oven at 210C for four minutes.
- did you know you can freeze granola to stop it going stale?
Recipe for granola
- 40g coconut oil
- 100g honey
- a pinch flaked salt
- 200g jumbo rolled oats (not porridge oats, too powdery)
- 200g spelt flakes or wheat flakes (or substitute with rolled oats)
- 200g nuts such as cashew/ pecan/ almond/ hazelnut/ brazil/ macadamia
- 50g pumpkin seeds
- 50g coconut shavings
To add at the end:
- 120g combined weight of dried fruit such as cranberries/ sultanas/ raisins/ roughly chopped dates or dried apricots
- Heat the oven to 150C and line a baking tray with greaseproof paper. Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and they’re all combined. Take off the heat and allow to cool slightly.
- Mix the dry ingredients, apart from the dried fruits, in a large bowl. Stir in the honey and oil mixture until well distributed.
- Spread out on the baking sheet and bake for about 25-35 minutes until golden, stirring occasionally so it cooks evenly, and more regularly if you’d prefer a looser texture. Be very careful to not let the mixture ‘catch’, as the nuts can burn quite easily which will make them bitter and unpleasant.
- Leave to cool and crisp up on the tray, then stir in the fruit. Store in an airtight container.