Resurrection Breakfast!

Six months of silence broken, with one simple purpose: the sharing of a new Granola recipe (and a tiny bit of frustration that the size of Facebook posts is so limited).

This is a new recipe which updates a tried and trusted one with a little Nigella inspiration and some optional elements.

Ingredients:

500Gr of Jumbo Oats (Flahavans naturally!).
100Gr Whole Almonds (Optional)
120Gr White Sesame Seeds
120Gr Sunflower Seeds
100Gr Light Brown Sugar
60Gr Pumpkin Seeds
60Gr Wheat Germ
60Gr Wheat Bran
1tsp Nutmeg
1tsp Ginger
1tsp Cinnamon

300Ml Orange Juice
2Tbsp Sunflower Oil
6Tbsp Honey

250Gr Cranberries


Method:

First mix all of the dry ingredients together in a large bowl.

Mix the orange juice, oil and honey together, giving everything a good stiff whisk with a fork until you have a well blended liquid.

Drizzle evenly over the dry mixture and then mix well either by hand or , as I did, with a spatula or wooden spoon until you have a consistent, moist, texture to the mi.

Leave to sit for at least 30 minutes to allow oats to absorb as much moisture as possible.

Spread the mix evenly on a baking tray (I find lining the tray with parchment paper works well and leaves less mess to clean up later.

Bake in a pre heated oven for 30 minutes, checking every 10 minutes and stirring to ensure that the mix is evenly cooked.

This is the slightly tricky bit as is gauging he correct temperature. I like mine quite well toasted so I usually cook in a fan assisted oven at 180C. However cooking for longer , at a lower temperature will give a lighter, golden colour.

When testing the mixture, the main thing is to ensure that it is quite dry but with just a tiny bit of moisture left and no large clumps which might have wet centres.

Unless you have a very large oven, the mix will probably need to be baked in a least two batches. One tip I've found useful is to tip the contents of each tray into a wok as you remove them from the oven, adding a good fist full of dried cranberries, mixing as you go. The wok has the effect of containing quite a lot of heat, allowing the berries to expand, absorbing any remaining moisture in the grain mix.

Leave to stand until cooled to room temperature and then transfer to airtight containers for storage.

Serving:

I usually serve with natural yogurt and some honey.

You can also add some Goji berries to the mix for added colour and a rich source of protein.

Enjoy!