Tuesday, October 26, 2010

Home Made Granola

I always go through stages where I tend to eat the same breakfast for a while and then I get sick of it, so I move onto something else.

Granola is something I love to eat for breakfast as it's easy to bring along to work and it's very tasty and nutritious!

I have never made my own muesli before and I saw this recipe on Lorraine's site a while ago, from a Nigella Recipe, so thought it must be good if it was going to be endorsed by these two ladies.

The recipe turned out very well, although seeing as I haven't made muesli before, I didn't realise that the edges would burn a bit if you didn't move them around, so make sure you do this! That's alright though, as this recipe makes a large quantity, so if you have to discard a few burnt bits, there will still be heaps left over.

One thing I would change though would be the amount of sultanas in it. There seemed to be a lot, and as there is quite a bit of sweetness in there already, this overpowered it. Next I am going to try the chocolate version, with some berries yum!

The Group of Ingredients

Mixing it all together

Spreading it out to be baked in the oven

Ready to eat!

Andy's Fairfield Granola

Makes 2.5 litres


• 450g rolled oats
• 120g sunflower seeds
• 120g white sesame seeds
• 175ml apple sauce (I use apple juice)
• 2 tsp ground cinnamon
• 1 tsp ginger
• 120g brown rice syrup or rice malt syrup or failing that golden syrup (I use golden syrup)
• 4 tablespoons runny honey
• 100g light brown sugar
• 250g whole natural almonds
• 1 tsp. sea salt
• 2 tbsp. sunflower oil
• 300grams raisins

1.Mix everything (except the raisins) together very well in a large mixing bowl. I use a couple of curved rigid spatulas; normally I’d be happy to use my hands but here it just leaves you covered with everything.

2.Spread this mixture on two baking tins (the sort that come with ovens and are about the width of a rack) and bake in a gas mark 3/170c oven turning over halfway through the baking and redistributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn’t brown as fast as en electric one, so often leave it in up to an hour.

3.Once its baked, allow to cool and mix together with the raisins. Store airtight


Lorraine @ Not Quite Nigella said...

That looks great Susan and thankyou for the shoutout! :) Yes the sides do get burnt, it's probably all the honey and sugar in it as well as the nuts.

Iron Chef Shellie said...

So gotta make my own granola sometime soon! you are a few step ahead of me again!