I love granola. I first discovered making your own granola from Nigella Feasts and I have also made a version from Jo Wheatley's A Passion for Baking: I have been pleasantly pleased with both recipes. With the Christmas season amongst us and all the delicious Christmas/winter ingredients in full swing I thought of making my favourite healthy granola but update it for the season. This version of granola is taken from Nigella Lawson's Christmas cookbook. Despite the media coverage over the last few weeks, I am most certainly Team Nigella; her recipes are always a winner.
Cranberry, almond and honey granola is perfect for the Christmas season, the dried cranberries are delicious, the almonds add the lovely nutty texture and the honey makes everything sweet. As with all of Nigella's recipes, this is a doddle to make and tastes delicious. I tend to serve my granola with warm milk as I do with all my cereals, but this can also be eaten with low fat natural yoghurt and topped with berries.
Here is how my cranberry, almond and honey granola turned out:
|Granola with milk.|
I first started by placing all the ingredients in a large mixing bowl.
Once the mixture was combined I placed in a lined baked greaseproof oven dish.
Once baked I added the dried cranberries.
|Dried cranberries added.|
|Granola in jar.|
Recipe for cranberry, almond and honey granola.
225g rolled oats (not instant)
60g sunflower seeds
60g white sesame seeds
2 teaspoons ground cinnamon
150g (125ml) runny honey
50g soft light brown sugar
60g whole natural almonds
60g blanched almonds
½ teaspoon Maldon salt or pinch of table salt
1 tablespoon rapeseed or sunflower oil
150g dried cranberries
Put everything except the dried cranberries into a large mixing bowl and mix well.
Spread this mixture on a lined baking sheet and bake in a 170oC/gas mark 3 oven, turning over the mixture with a spatula about halfway through baking and redistributing the granola evenly during the baking process. The object is to get the granola evenly golden without toasting too much in any one place. If you have a convection or fan oven, you may need to turn it to a lower heat as well as keeping a sharp eye on it.
This should be ready – golden enough and dried out like a crunchy breakfast cereal rather than the sticky mess that went into the oven – in anything from 40-50 minutes.
Remove from the oven and let cool, taking it off the hot baking sheet, before mixing with the dried cranberries. Store in an airtight container.