I’ve made a fair few batches of granola so far during lockdown and for some reason this was the best yet. It’s an imprecise science and everyone seems to have a granola recipe these days but hopefully you’ll enjoy it as much as my family has been!
- 350g oats
- 75g hazelnuts, roughly chopped
- 75g pumpkin seeds
- 75g sunflower or sesame seeds (or a mix of both)
- 50g unsalted peanuts, half roughly chopped and half left whole
- 50g walnuts or pecans, roughly chopped
- 2 tbsp peanut butter
- 3 tbsp coconut oil
- 1 tbsp tahini
- 2 tbsp honey or agave
- 3 tbsp maple syrup
- 100g sultanas (more if you like it fruity)
- Heat the oven to 150C. In a large bowl, mix together the oats, nuts and seeds. Add more of your favourites if you wish and don’t worry if you haven’t got all of these ingredients – just make sure you have roughly 350g oats to 300g nuts and seeds.
- In a separate bowl combine the peanut butter, oil, tahini, honey and maple syrup. I tend to spoon out all of the ingredients and then microwave the mixture, stirring every 20 seconds until the oil has melted and combined with the peanut butter.
- Pour the wet ingredients over the dry and stir with a wooden spoon. Once everything is coated in the mixture, divide between two baking trays and spread out to a thin layer so that each tray is full.
- Bake for 15 minutes. Remove from the oven and add 50g sultanas to each tray, mixing them in with the oats.
- Increase the oven temperature to 165C and bake for another 15 minutes until just starting to crisp. Return to the oven if you prefer it really crunchy but it is very easy to burn at this stage (it won’t go black necessarily but tasting burnt is the worst).
- Move the granola around on the trays to stop it sticking as it cools. Leave to cool, then store in a sealed container or jar. Enjoy with natural yoghurt, honey and fruit (and some more peanut butter if you’re a big fan like me).