Recipe: Back To School Granola
Taken from one of my favourite vegetarian food writers, the wonderful Kate of Cookie and Kate this granola recipe is simple, adaptable and the ideal make for those get-out-of-the-door mornings. Also, being full of protein-laden nuts, eating a bowl around 7 o'clock means it is quite often early afternoon before I think of food again.
Oh, and the pumpkin seeds keep your hair shiny and healthy and I like to add the cranberries after cooking as they are great for keeping all lady systems healthy {also find these great chucked in salads and stews}.
The mix will keep for up to two weeks in the larder and I also like to bag up with nice labels to give to friends we go to visit at weekends.
Ingredients
1 cup of pecan nuts {halve these}, or walnuts if you prefer
2 cups of rolled oats
1/2 cup pumpkin seeds
3/4 tsp salt
1/2 tsp cinnamon
1/2 cup olive oil {can use melted coconut if you're exotic like that}
1 vanilla pod {or 1 tsp extract}
1/2 cup of honey {local is best if you can} or maple syrup
2/3 cup of dried cranberries, or chopped apricots, blueberries, or 1/2 cup dark chocolate chips if you are feeling rascal
Method
Preheat oven to 180 C and line a large, rimmed baking sheet with baking parchment
In a large mixing bowl, combine the oats, nuts, seeds, salt and cinnamon and stir to blend
Pour in the oil, maple syrup/honey and vanilla
Mix well, until every oat and nut is lightly coated
Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer
Bake until golden, about 21 to 23 minutes, stirring halfway - the granola will further crisp up as it cools
Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit {or lovely chocolate chips}
Store the granola in an airtight container at room temperature for up to 2 weeks
Enjoy! x
