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A Kitchen Staple - Hedley Granola Recipe

So I was going to add the recipe for my low sugar granola on social media but as it's one of my favourite's and so versatile I decided it was worthy of it's own blog post!


Like all the best recipe's my granola took several go's and some tweaks here and there to develop but now I think I've got it perfect. It's so tasty, there's lots of ways you can chance it so you have a different taste every time you make it. It's very low sugar and comes in at about 226 calories for a 40g serving if you are counting.


Best thing is it is so very much cheaper to make your own rather than buying from the supermarket and you can change the basic recipe so many way. The main problem is keeping the jar lid closed - its so easy to keep nibbling on a handful here & there though there are worse things you could be snacking on!


Really do be careful to check it & keep an eye (or a nose) out for the nuts/seed catching & burning. This seems to happen worst when using honey. If you feel it needs further crisping toasting after the main 30 minute bake then turn off the oven, open the door a crack & let it sit in the residual heat.


So now for the Recipe -

Dry Mix Ingredients

· 300g Traditional Oats (Or swap 100g oats for some flaked Barley/Quinoa/Rye)

· 70g Nuts, chopped/broken in to smallish chunks, use your favourites, what ever you have in the store cupboard

· 40g Coconut Flakes

· 70g Seeds (pumpkin or sunflower)

· 40g Dried Fruit (optional, leave out if you want to cut the sugar content)


Wet Mix Ingredients

· 2 tblsp light olive oil/Rapeseed Oil/coconut oil, melted

· 3 tsp cinnamon or add a mix of turmeric, ginger, nutmeg, mixed spice

· 2 tsp vanilla extract

· 4 tblsp water

· 2 tblsp pure maple syrup or honey.


Preheat oven to 180 degrees C & line a large baking tray with parchment paper.

Add all dry ingredients, except coconut & dried fruit (if using) into a large bowl.

Add wet mix ingredients to a jug & whisk well with a fork or mini-whisk to amalgamate & make sure there are no lumps of spice.

Add wet mix to dry ingredients in the bowl and mix well. Use your hands to squeeze mix together & create some “clumps” which will bake together like a commercial granola.


Tip mix (lumps & all!) onto baking tray & bake for 10 minutes then stir to brake up lumps, reduce heat to 160 & continue to bake for 20-30 minutes until crisp & golden, add coconut in the last 10 minutes otherwise it can burn. Check & stir regularly so it doesn’t catch.

Cool (it will crisp up further as it cools) & add dried fruit if using then store in an airtight container. It will last 2 - 3 weeks though its usually all gone well before!!


Some suggestions on ingredients;

· Pecans with cinnamon, maple syrup & cranberries is a good mix.

· Almonds with an extra tsp of vanilla and some dried cherries.

· Brazil nuts & finely diced dried papaya or mango for a tropical taste.

· Tumeric in place of cinnamon works well with cashews – watch out for it staining your hands though.

· If you are a chilli fan, a pinch of cayenne in the spice mix is a welcome touch of heat, especially in winter; serve with some cacao nibs for a choco-chilli sensation.

· Try adding 1 -2 tsp of dried Rosemary ground in a pestle & mortar in place of the cinnamon.


Serve for breakfast as a traditional granola with milk of your choice or with some thick yoghurt & a few berries; use as a crumble like topping for stewed apple or just grab a handful when you’re hungry!


Hope you enjoy!


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