Weekend mornings are designed for two things; lazy lie-ins and bewitching breakfasts. Now, I am not a breakfast person, in fact scratch that, I am not a morning person, full stop. So weekends are about the only time I get to take part in morning food without it being a guilty mid-morning cake stop.
A great breakfast for us non-morning cake lovers has to be granola and this household spends a small fortune on it most weeks, trying to find the perfect blend of oats, nuts and juicy raisins to no avail. Which is how we ended up attempting our own, which turned out pretty well, even if I may say so myself.
Granola is ridiculously easy to make and you can go as crazy as you like with what you put in. I went big on raisins and cranberries because lets face it, they’re the best part and everyone knows it. So here we go, get creative…
You will need:
- 2 tablespoons vegetable oil
- 125ml agave syrup (or honey/maple syrup)
- 300g oats – regular rolled oats, not quick cook
- 100g flaked almonds
- 50g quinoa
- 50g dessicated coconut
- 150g mixed seeds – try pumpkin, sunflower and sesame
- 100g raisins
- 100g dried cranberries
- Pre-heat your oven to 150 degrees Celcius
- Mix the oil and all ingredients excluding the dried fruit and coconut in a bowl until evenly coated
- Spread the mix over two baking trays so that it’s not too thick and put in the oven
- Cook for 15 to 20 minutes, shaking occasionally to prevent catching
- Mix in the dried fruits and coconut and cook for another 10 minutes
- Remove from oven and allow to cool
- Store in an airtight container for up to one month – if it lasts that long!