Whether you will admit it or not, and it definitely makes for an easier life if you do, Mom always knows best. Now sometimes it only becomes obvious ten years later when you are looking back on old pictures of a dodgy haircut you insisted on, beaded flares you just HAD TO HAVE and more blue eye shadow than 1980’s dance troop, that you just maybe should have listened to the voice of reason. But hey I was 12, we all make mistakes right?
Anyway, this cheeky little recipe is a household favourite of ours and has very kindly been passed on to me by the oracle of culinary excellence, mother goose. Mom’s granola is delicious and nutritious and bends nicely to pretty much anything you have in the cupboard so feel free to mix it up.
- 400grams Rolled Oats
- 100grams Oat Bran
- 100grams Pecans
- 100grams Sesame and Sunflower Seeds
- 50grams Pumpkin Seeds
- 100grams Cranberries
- A handful of Goji Berries
- 4 tbsp Honey, Agave or Maple Syrup
- Chia Seeds
- A pinch of salt
Pour all the dry ingredients into a large baking tray, apart from the dried fruit. Mix and spread around the tray evenly. Drizzle across the sunflower oil and honey or equivalent so it is sweet and sticky.
That’s it…so easy. If you are anything like me, this is the stage where you put the granola in the AGA, go out, forget about it for a day or two and find incinerated cereal when you go to make dinner. Don’t do that. Remember to take it out the oven, I have honestly wasted this granola about fifty percent of the time, so frustrating and quite an expensive mistake. Bake for thirty minutes at 160 and stir half way through and add the fruit, those juicy little gems don’t take nearly as long to cook as the oats.
If you have a Kilner Jar, bring that bad boy out. It looks so lovely in glass, especially if you have used dried fruit and keeps it nice and fresh. I love this granola with either rice milk or on top of 0% fat greek yogurt with a little Agave Nectar. YUM, MORNING WORLD.
Happy Eating Brunchers.