What turbulent times we live in. Currently, breakfast time consists of listening to BBC news on the radio over the noise of the boiling kettle, chomping melancholically on a large bowl of granola as the fallout of brexit continues and our political parties go from one degree of chaos to another. I look out of the window and wonder if we might get a glimpse of summer today, and whether or not I can be bothered to go to the gym. The tea brews and is poured, and my thoughts drift sleepily between the heavy and the mundane. I have another helping of granola as I contemplate.
I’m not trying to make a point or anything, but in times of uncertainty I find it best to stick to what you know. If it ain’t broke, and all that. And granola ain’t broke. It’s quick, it’s tasty, it’s satisfying, it’s reassuring. Think we can all do with some of that right now.
Makes 5-6 cups of granola
- 300g oats
- 200g chopped nuts and seeds (pecans and almonds are my favourites, plus pumpkin and sunflower seeds)
- 300g dried fruit (I generally stick to raisins and sultanas but feel free to use anything!)
- 100g coconut oil
- 50g coconut sugar
- 1 tsp cinnamon (optional)
- Preheat the oven to 160 degrees C (fan 140). Line a large baking sheet with greaseproof paper.
- In a pan, gently melt the coconut oil and stir in the coconut sugar so it dissolves. Add cinnamon if using.
- In a large bowl, stir together the oats and chopped nuts/seeds. Pour over the coconut mix and stir well so everything is combined and coated.
- Tip the mixture onto the baking tray and spread out evenly. Bake for 20-25 minutes, stirring it around halfway — it should be toasted and golden but not burnt.
- Add the dried fruit and return to the oven for 5 minutes so that the fruit swells and toasts slightly, but does not burn.
- Leave to cool then transfer to a sealed container to store.