I know I posted about granola in the past, but I’ma gonna do it again. It is the yummiest way to get in some serious fiber, protein and vitamins. Store bought granola can be full of junk and is either too bland (it’s mostly oats) or really sweet (it is mostly sugar.)
Granola is not the cheapest thing in the world to make, it just isn’t. It goes a long way though, and if you make it right, you won’t be able to live without it! There are all kinds of recipes for granola, but my favorite is one of the easiest. Jamie Oliver’s granola is fantastic. It calls for seeds (I used poppy, chia and pumpkin) and it only takes 25 minutes in the oven. The trick to granola is stirring it every 5 minutes. Just set the timer and organize your junk drawer. Don’t wander off. I promise, this will be the hardest part of the whole process.
I think I’ll keep posting about granola, every month or so until someone tells me, “Hey, I made my own granola! It was good.” Then, I shall stop.
- 2 cups quick-cooking oatmeal (not instant)
- 1 heaped cup mixed nuts
- ¼ cup mixed seeds (sunflower, poppy, pumpkin, sesame)
- ¾ cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 5 tablespoons maple syrup
- About 3 tablespoons olive oil
- 1½ cups dried fruit
- Preheat oven to 350°. Put oatmeal, mixed nuts, mixed seeds, coconut, and cinnamon on a baking sheet. Stir well; smooth out. Drizzle with maple syrup and olive oil; stir. Bake 25-30 minutes. Every 5 minutes or so take out and stir, then smooth down with a wooden spoon and put back in oven. When granola is golden, remove from oven, mix in dried fruit (roughly chop any large pieces); let cool. Serve with milk or yogurt. You can keep leftover granola in an airtight container about 2 weeks, but it’s so delicious we’ll be surprised if it lasts that long!
- Jamie Oliver, Jamie’s Food Revolution (Hyperion, 2009), Health