The ‘famous’ granola recipe

I can’t believe there’s anyone out there I haven’t already given this recipe to but it seems there is. “How come your granola is not on your blog?” is the question frequently asked. How come indeed….so, here it is….my granola recipe.

I got this from my friend Liz in Vancouver at least 15 years ago and I have been making it ever since. How many batches does that make I wonder…I eat it almost every single day and I find a half batch lasts me about 10 days.  That’s a lot of batches. In the sweltering heat of Panama I even made it and sold it to a few local businesses – becoming known as ‘La Granolera”. Coffee, granola and Greek yoghurt is what gets me out of the early morning grog and into a half way decent mood. The other thing is going up to my sunny roof top to eat it…That turns everything around. Once I’ve done that, I’m human and ready to start my day….

 

 

I’ve made almost no changes to Liz’s original recipe over the years but I do try variations from time to time. One is to  to add cocoa powder to the mix which gives it a whole new deeper layer of flavour. The other, which I´m currently hooked on, is the addition of orange zest. I´ve also recently started mixing a couple of spoons of kefir to the Greek yoghurt for an extra health boost.

And if you are not convinced yet, note that this takes about 3 minutes to put together. It’s the quickest, easiest recipe you can imagine

Granola Ingredients

Full batch (although I usually make half at a time)

• 1 kg rolled oats (not quick cooking oats)
• I cup oil
• I cup honey – feel free to try date syrup or cane syrup
• half cup coconut ( I can only get desiccated but if you can get flakes use those)
• a few drops vanilla essence
• pinch of salt
• Nuts: Almonds, hazelnuts, pistachio, walnuts….your choice. Throw them in.
• Seeds: Sesame, pumpkin, sunflower, flax…..your choice. Play with it. Change it every time.
• 1/2  – 3/4 cup pure cocoa powder (optional)
• 1 tsp orange zest

Feel free to add other things of your choice – buckwheat for a crunchier texture, for example.

Dried fruit such as raisins, cranberries etc but only after cooking.

Method

• Take a large mixing bowl and throw in the oats. Pour the oil into a measuring cup and pour it in. Pour honey into the same cup, tip it into the oats  and it will slide right out. Add everything else and mix it all together. Leave a few clumps – they are great for snacking on!
• Spread out on a non stick baking sheet  (use parchment paper) and bake on a LOW  heat at 155 C (300F) degrees for 50 mins to an hour. It’s so much nicer when it cooks slowly.
• Give it a stir after half an hour or so and keep cooking. If you don’t use the cocoa it is easier to see when its done as it will turn golden brown. The cocoa however makes it dark so you have to guess a bit. Try a hazelnut, if you use them. When they go crunchy its done.
• Leave to cool before you guzzle too much as it will harden to perfection. Store it in an airtight container

Delicious with Greek yoghurt and fresh fruit. Delicious too straight out of the jar! Enjoy.