Monday, 13 June 2011

Maple Syrup Granola

Ooh home-made breakfast cereal... I feel a little goddess-like, even though I went about it the speedy cheat's way. Granola recipes usually contain such a huge list of ingredients that I am put off even trying them. So, to circumvent a little of the shopping and organisation, I bought a nice high-end muesli to use as a base and then added a big bunch of whatever I had in my cupboards and oh my goodness, it is amazing. We have been eating it by the handful in place of popcorn, over vanilla yogurt as an after school snack and
covered in milk as, well, breakfast cereal.

This is a list of what I had in my cupboard but I think you can feel free to throw in any combination of dried fruit, nuts, cereals and seeds without any problems. Be careful with your oven temperature as any fruit mixed into your muesli may burn in the heat so keep it low and check it often. It should keep for a few weeks in an airtight container but in my house, there is no chance of it lasting nearly so long.

Maple Syrup Granola
200g rolled oats
300g luxury museli (I used a tropical mix)
50g wheatbran
200g mixed seeds (whatever you have - I used a mix of sesame, linseed, pumpkin, sunflower)
200g mixed nuts (whatever you have - I used hazelnuts and almonds)
2tsp ground ginger
2tsp ground cinnamon
4tbsp honey
4tbsp maple syrup
100g brown sugar
100g raisins, sultanas or dried cranberries

Mix everything together except the raisins in a very large mixing bowl. It is easiest to use your hands but you will end up very sticky!
Scatter across a large baking sheet and bake at around 130C for 20-40 minutes. Keep checking to make sure the fruit does not burn or go crispy and turn the granola over about half way through the cooking time.
When golden and aromatic, remove from the oven and allow to cool, add the raisins or other soft fruit then decant into an airtight jar or container.

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