As with a lot of things, I have a tried and tested recipe for granola that I return to time and again. However, my recently acquired cookbook, Home Cooking by Rachel Allen contains a new version that seemed worthy of my attention.
This has turned out to be a lovely alternative. My previous go-to recipe, which you can find in Tessa Kiros' gorgeous book Apples for Jam, is somewhat different as it doesn't contain any fruit but contains more sugar and honey which helps it really stick together and makes it great for snacking. This version, however, has a finer texture which makes it better designed for eating with a spoon as a proper cereal with milk or yoghurt. I've been enjoying it all week with stewed rhubarb and greek yoghurt. Good healthy stuff.
(adapted from Home Cooking by Rachel Allen)
The following recipe makes about 1.5kg which is a LOT! It does keep for a couple of months in an airtight container but I decided to start out with a half-sized batch which turned out to be plenty for my purposes.
125g/4 1/2oz butter
150ml/5 floz honey
1 tsp vanilla extract
500g/1lb 2oz rolled oats
50g/2oz pecan nuts, roughly chopped
150g/5oz hazelnuts, roughly chopped
75g/3oz pumpkin seeds
75g/3oz sunflower seeds
50g/2oz golden linseeds
100g/3 1/2oz dessicated coconut
300g/11oz mixed dried fruit such as dates, figs, apricots, raisins, prunes, the larger fruit chopped
1) Preheat the oven to 170c/325f/gas mark 3
2) Melt the butter, honey and vanilla extract in a small saucepan over a low heat.
3) Mix the oats, nuts, seeds and coconut together in a large bowl. Pour in the butter/honey mixture and stir together really well.
4) Divide the mixture between two large baking trays and spread in an even layer. Bake in the oven for 20-25 minutes, tossing every 5 minutes, until golden brown. Remove from the oven and leave on the trays until completely cool, stirring every now and then.
5) Once completely cool transfer it to a large airtight container and mix in the dried fruit. Store at room temperature for up to two months.