Breakfast. Sorted. This is the perfect make-ahead breakfast for busy (or extra lazy) mornings, when even thinking of what to eat, let alone the effort of making something, is beyond you. Having a jar of this on standby makes life so much easier, and tastier!
Makes: a lot!
3 cups rolled oats (see note)
1/2 cup buckwheat
1/2 cup raw almonds, roughly chopped
1/2 cup hazelnuts
1 1/4 cup mixed seeds (I used pumpkin, sunflower, and sesame seeds)
2 t ground cinnamon
2 t ground ginger
1/2 t ground nutmeg
1/2 tahini (hulled or unhulled)
1/2 cup raw honey
1/2 cup olive oil
I apple, grated (optional)
Preheat the oven to 160°C (320°F) and line two baking sheets with non-stick baking paper.
Combine all the dry ingredients in a large bowl and stir to combine.
Combine the tahini, honey and olive oil in a microwave safe jug or small saucepan and gently heat either in the microwave or on the stovetop, stirring occasionally, until the tahini and honey have softened and the mixture has combined.
Add the tahini mixture and the grated apple to the dry ingredients and stir well, or use your hands to combine thoroughly. Spread the mixture over the two baking trays, trying to achieve an even layer with few gaps.
Bake for 20-30 min until toasted and golden. If desired, halfway through the cooking time, push the outer edges of the granola into the middle of the trays, and the inner parts to the edges. This will ensure a more even toasting, but is not absolutely necessary.
Allow to cool completely on the trays (this helps the granola to clump together), before breaking up and storing in airtight glass jars. The granola will keep well for several weeks, but it probably won't last that long!
Serving suggestion: This granola is delicious simply served with natural yoghurt and fresh fruit, but it is also a fabulous ingredient in cookies and muffins, or just as a snack on its own.
Note: I haven't provided gram weights as this recipe really depends on ratios. It doesn't matter what measuring vessel you use, as long as you follow the ratios above.
I've been making granola (or toasted muesli for the people at the back) for ages now. I've made it so often that I just wing it when it comes to how much of this or that I put in. However, I finally got around to paying attention to what I was doing and have hit upon out the ideal ratio of wet to dry ingredients. Hurrah! This recipe yields a super crunchy yet chewy, not-too-sweet, biscuity granola that is SO satisfying to eat, and obviously, is very good for you. As long as you have half the quantity of wet ingredients to oats, and then chuck in various nuts and seeds as desired, you can't go wrong. I'm forever varying the nuts and seeds depending on what I have to hand. I love linseeds and poppy seeds in this too, but if I stick to the ratios above, it always works out.
There are a couple of things that make a difference to the final product, however. I do recommend chopping your almonds a bit, so that some are left whole, but you also have some smaller shards and dust. This helps the granola clump together later. The apple also helps with this, as well as adding a bit of sweetness, but the granola is also very successful without it. The most important thing to achieving those toasty clusters is allowing the granola to completely cool before handling it. The only problem is, it's pretty hard to resist having a sample or three as you break it up for storage. It's not only good for breakfast, either. I've been known to take a small bowl of this to my desk to snack on as I would nuts. The recipe can of course be upsized or downsized as necessary, but as it keep so well, I find it more useful to make a big batch less often. Let me know if you try it, I'd love to hear your feedback!