GRANOLA
Once you’ve stirred and toasted your very own granola, there’s no going back — truly. The shop-bought kind simply pales in comparison. This is one of the simplest delights in our kitchen, and oh, the scent while it bakes… like a warm hug from the pantry.
INGREDIENTS
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6 cups of oats - hearty and honest
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Quarter cup of olive oil or coconut oil
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Quarter cup of extra virgin olive oil - yes, a little more never hurts
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Cup of honey or coconut blossom syrup
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Pinch of salt
HOW TO
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Begin with a big bowl and an eager spoon.
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Toss together all your ingredients — except the nuts. Give everything a good mix until it’s lovingly coated and ready for its golden transformation.
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Press the mixture firmly into a tray lined with baking parchment. Pressing it down helps those delightful little clusters form — the ones you’ll be nibbling by the handful later.
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Bake at 180°C — but here’s the secret: ovens have personalities. Some run hot, others take their time. I keep an eye out and bake mine for about 20 minutes, until everything turns a lovely golden hue.
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Stir partway through to break things up just a touch. This is when I add a handful of mixed nuts — they roast up beautifully and add a toasty crunch.
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Pat it back down gently in the tray — don’t be shy! This helps encourage those glorious clumps we all adore.
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Let it cool completely. This is where the crunch really settles in. Be patient — it’s worth it.
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Once cool as a cucumber, I tumble in dried fruit, sunflower seeds, pumpkin seeds — whatever I have tucked in the pantry. I skip the spices (cinnamon and such), as the fruit brings plenty of cheer all on its own.
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Store in an airtight jar somewhere cool and dry. It will happily keep for about four weeks — if it lasts that long! And if the clusters are a little too enthusiastic, just give the jar a good shake to break them up.