How To Make Healthy Homemade Granola
A few weeks ago I started to make my own version of granola as my teenage daughter had started eating it for breakfast.
She found the shop bought brands too sweet and when we checked the ingredients we were both astonished to find more than one sugar had been used and, in some cases, very high quantities.
1 x Bowl, 1 x lined baking sheet, 1 x wooden spoon, weighing scales & grease proof paper to line baking sheet
200g Porridge Oats (any brand)
1 x level tbls Ground Cinnamon
1 x level tbls Ground Ginger
100mls Honey (any type)
Optional Ingredients based upon taste/preference
25g dried cranberries
10g flaked almonds
10g cashew nuts
10g pine nuts
5g of seeds (pumpkin, chai, sesame)
When mixing all dried ingredients together ensuring the oats have been well coated. You should be able to smell the spices without it been too overpowering.
When all dry ingredients have been mixed add in the honey to bind it. You can also add 50mls of water if you don’t want to use a lot of honey.
Remember the dried fruit contain their own sugar, so no extra sugar is needed.
Transfer the mixture to your lined baking sheet and pat it evenly to avoid any lumps.
Cooking Time & Temperature
Preheat oven 180°c / 370°F or gas mark 5
Bake in the oven for 10 mins, remove and mix again on the baking sheet, careful the mixture will be hot. Then continue to bake for another 10 mins before removing from oven.
Allow to cool.
This granola can be stored in a cool place in a sealed container. It is best eaten within 7 days.
This simple granola recipe can be used as an alternative to breakfast and is delicious with any of the Alpro nut milks.
Or can be sprinkled on top of a yoghurt of your choice to add a bit of crunch!
It can also be eaten dry.