Lowthwaite B&B



Granola recipe(s)

GranolaThis is a Nigella Lawson recipe, slightly modified. She writes very gushingly about this granola, and I must admit that I agree with her, it's very good! It takes a bit of time to measure all this out, but apart from that it is the easiest thing to make.

  • 450 Jumbo Oats
  • 120 g sunflower seeds
  • 120 g sesame seeds
  • 175 g apple sauce
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 250 g whole natural almond
  • 120 g golden syrup
  • 4 tbsp runny honey
  • 100 g light brown sugar
  • 1 tsp Maldon salt (or other salt)
  • 2 tbsp sunflower oil 

Mix all ingredients together in a big bowl, it’s a really sticky job – a good job for bigger children or, if you are hardy, small children will probably enjoy it as well, but be prepared for a rather big mess!

Bake in the oven at 170C (140 to 150 C in a fan oven) for about 45 minutes (don’t worry if it is a bit more or less, the time can vary quite a bit, in my oven it's more like an hour) in two roasting tins, layered quite thinly. Turn it over every 15 to 20 min., and a bit more at the end of the baking. The result should look dark golden, but not burned. The Granola will not be crunchy when it gets out, so don’t wait for that, but it will start getting crunchy quickly, and needs stirring to break it up.

If you all like raisins, you can stir in 300g raisins when it is cooled, or else leave them out, and just let everybody mix it to their own liking.

If you are only cooking for a small family, it might be better to halve the recipe. It will keep for some weeks, but then it will start losing the “crunch”.

Other Granolas

If you are looking for a quick granola and like coconut, then this is the answer;

  • 50 g jumbo oats
  • 50 g sliced almond
  • 25 g dessicated coconut
  • 10-15 g dried coconut slices (optional)
  • 2 tbsp liquid honey

Take a good non-stick frying pan and heat up the honey over a medium heat, then put the other ingredients in the pan and stir regularly until they turn slightly golden. Let it cool a bit, break it up, and it's ready to eat. It doesn't stay crunchy unless it's put in an airtight container fairly soon after it's made.

For chocolate lovers I can recommend Rachel Khoo's Muesli and Granola cookbook, which has a range of breakfast recipes, amongst them a good, proper chocolate muesli. The other really good recipe in that book is her breakfast cookies, which can be made at any time and frozen before they are baked. You can then defrost and bake them any time you want.