Home Made Olive Oil Granola
A trip to Sweden last year made us remember just how good proper granola is, and how the supermarket variety is just never quite right (usually to sweet for our own tastes). The natural solution: make our own!
We started using the recipe from Gail’s Bakery cookbook, and slowly adapted, first by adding some rye, putting the type of nuts or dried fruit we prefer, and finally swapping butter for olive oil. You can make your own adaptations, just keep the amount of the type of ingredients in line with the recipe.
It takes about 40 minutes to make and last for over 3 weeks (the recipe makes 2kg of granola). It’s very easy and extremely tasty.
360g runny honey (the original recipe is for 180g honey & 180g golden syrup)
180g extra virgin olive oil
the zest of 2 lemons
1 tbsp natural vanilla extract
180g demerara sugar
pinch of salt
100 g rye flakes
350g jumbo rolles oats
230g mixed seeds (pumpkin and sunflower or others)
400g mixed nuts (almonds, hazelnuts, brazil nuts or others)
1 tbsp ground cinnamon
1/2 tsp ground cloves
290g mixed dried fruit (sultanas, raising, apricots or others)
Which EVOO to use?
Mix the honey, EVOO, lemon zest, vanilla, sugar and salt in a pan, and slowly heat, stirring until the sugar is dissolved. Let it cook for another couple of minutes then set a side to cool.
Put the oven on at 170. Combine the other ingredients, except for the dried fruit, mix well, then coat completely with the cooled honey and EVOO mix.
Spread across two baking trays with baking paper, and bake for 30 minute, stirring each tray about every 10 minutes, to make sure it does all solidify, but rather to make clusters.
Take out of the oven to cool, stirring from time to time, so it doesn’t all stick together (unless you want to make granola bars!). How clumpy you want to make it influences how much you stir (the less you move it around the bigger the clusters.)
Once cool, put in all in a big bowl, mix in the dried fruit and then store in airtight containers.