Olive Oil Granola
This Granola is a little different and comes from the timeless Nigella Lawson. We absolutely love it because it’s not quite as sweet – it has no dried fruit and it’s a million miles away from the shop bought alternatives.
You can then add fresh fruit when serving, as well as kefir or yoghurt and to us, that’s a superior breakfast.
INGREDIENTS
Makes enough to fill a 1.5lt jar
300g Rolled Oats
2tsp Ground Ginger
2tsp Ground Cinnamon
1 tsp Maldon Salt
100g Almonds with skins
75g Sunflower seeds
75g Pumpkin seeds
50g Brown Flaxseed
50g Flaked Almonds
25g Sesame seeds
125ml Extra Virgin Olive Oil
125ml Maple syrup
METHOD
Preheat oven to 150C/300F and line a large baking sheet (46 x 34 x 1.5cm) with baking parchment.
Combine the oats, spices and salt in a bowl and then add the nuts and seeds.
In a measuring jug, combine the olive oil and maple syrup and then stir through the dry mix to coat. Tip this all on to the baking sheet and shake out to level it out.
Gently bake for 30 minutes and then take out and turn it with a spatula to toast the other side. Put back in the oven for a further 30 minutes. Rest on a wire rack until cold.