The granola of unemployment (or how I learned to turn off Netflix)

I’ve now officially finished working at my last job and have spent the last four weeks or so officially not working. Which has been awesome, but I am going slightly insane, what with talking to the cat, binge watching truly terrible series on Netflix (so far four seasons of The Vampire Diaries, which is like a rubbish combination of True Blood and Buffy), hanging out with my folks and being incredibly impressed by the quality of cars in the car park when I pick my niece up from her fancy school.

So, in my downtime from all that hard work, I’m spending a lot of time in my kitchen. My 1970s monstrosity of a kitchen, but a kitchen nonetheless. And as it’s (nearly) Christmas, there’s many an aroma of cinnamon and ginger and cloves emanating from within its orange and beige interior. But baking and eating aforementioned baked goods, doesn’t really promote good heart health when the most exercise you get all day is walking from the fridge to the sofa and back again.

From my earlier post, you’ll see that I’ve been on a bit of a juice binge recently but a girl cannot live on juice alone so I’ve been experimenting with granola and crackers.

First up, granola. On paper, I should hate granola – it’s dried fruit and nuts, neither of which makes me salivate. But turns out, coating them in a mix of honey and butter and baking them with oats, seeds and the merest hint of spices and a sprinkling of dark muscovado and then baking till they’re gooey and crunchy at the same time makes them utterly delicious. And it’s incredibly simple too, you just need to decide what you want to add to the oats and seeds.

I’m using US measurements (sorry) but I couldn’t find a good granola recipe to adapt on a UK site. And besides, it is a little trial and error because everyone likes different flavours or more or less crunch so don’t panic if you’re not happy with how this turns out, just try different variants on cooking time or oven heat.

Base ingredients: 

  • 1/2 stick of butter (this is about 57g in metric measurements)
  • 1/3 cup of honey
  • 2.5 cups of oats – not the quick cook kind but proper old school oats
  • A selection of seeds (pumpkin, sunflower, etc etc)
  • 1/3 cup of sugar – I used dark muscovado because I like the treacly taste, but use whatever you have apart from icing sugar
  • Pinch of salt (about half a teaspoon but depending on what fruits you use, it could take more)
  • A selection of ground spices – cinnamon, ginger, cloves, nutmeg, all work well. Add to your taste, I do about two tsps of cinnamon to half a tsp of ginger and a pinch of cloves

Other ingredients 

  • 1/2 cup of nuts – pecans, almonds, brazils, cashews all work well – I find the taste of walnut a little overpowering but that’s just personal preference
  • 3/4 cup of dried fruit – raisins, cranberries, blueberries, apricots (chopped, obviously), pineapple (I’m stopping there before this becomes a long list of fruit that can be dried- that’d be tedious)
  • 1/2 cup chocolate chips (do this instead of the fruit or half the amounts if you’re doing a combination of fruit and chocolate)

Method

  • Preheat your oven to gas mark 6 or equivalent and line a large baking tray with greaseproof paper
  • Melt together the butter and honey over a low heat till its all combined and set aside to cool whilst you mix the dry ingredients
  • Put all the dry ingredients into a bowl including whatever nuts you choose – but don’t add the fruit at this stage
  • Mix all the dry ingredients together – using your hands seems to make it easier to get everything evenly distributed
  • Pour in the honey and butter mix and stir till every oat is coated in butter and honey
  • Spoon the mixture into the baking try and press flat
  • Bake for approximately 15-25 minutes, giving the mix a stir half way through

You’re looking for a glorious golden shade on your oats so keep an eye on them to make sure you’re not going from gloriously golden to ‘burnt toast’ – this can happen quite quickly

  • After you’ve removed the tray from the oven at the end of the cooking time, quickly stir in the dried fruit or chocolate chips of your choice and then press flat again
  • Leave to cool in the tray – after it’s cooled, you should have a crunchy toasty tray full of delicious granola – break into bite sized chunks and store in an airtight jar. I’m gifting this with some crackers for Christmas, so have put into small Kilner jars
  • It should keep fresh for a good couple of weeks like this. It’s perfect as a healthy snack, on yoghurt or as a smoothie topping. Or just with milk for breakfast – it’s terribly versatile

Today I’ve made two batches: the first featured almonds, walnuts, cranberries, raisins and the second was cherries, blueberries, pecans and dessicated coconut. I added the coconut at the first stir (halfway through the baking) so it didn’t get tooooo toasted. The second batch I screwed up a little (hell, we all make mistakes, right?) by using the wrong sized cup to measure oats so the mix is a little chewier than I’d like.

Here they are:

granola: ready for gifting Granola: raisins, cranberries, almonds Granola: blueberries, cherries, coconut

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