Breakfast updated...

Making your own breakfast makes for happy mornings 😊 credit: me! 

I first shared my granola recipe back in January 2013. Since then I've fluctuated from regularly making batches, to eating shop bought Swiss muesli.

I went back to my recipe a fortnight ago and ate it far too quickly, then in a hurry to replace it, I bought a granola, which was pretending to be a nutty one. As I chewed the tasteless cereal I had purchased, I was disappointed. Not only with IT but with me! Why didn't you just make a batch quickly? It takes no time at all!!

So, here I am adapting my recipe a little and sharing it with you guys...

New granola recipe for 2018

Start by pre heating your oven to 200°C/180°C fan

12 oz jumbo oats, preferably organic

 3 oz mixed seeds - I've started using chai seeds as well as my usual sunflower, pumpkin and linseed

3 oz mixed nuts - tonight, with not a walnut in sight due to the carrot cake, I dug out some pistachios, alongside Brazil and almond flakes.

Mix these dry ingredients in a large bowl

Now for the wet ingredients...

In a measuring jug, mix:

1 oz light brown sugar (I like the richness of this over normal caster sugar)

2 fl oz organic agave syrup (this has a more neutral flavour, so you don't get that sickly sweetness to the granola. Previously I used maple syrup or honey)

2-3 tbsp rapeseed oil (super low saturated fat and other health benefits make this a better option)

1 tsp vanilla bean paste. New for me, but I bought it out of curiosity.

Mix them well, before pouring into the dry ingredients. It is a thick paste so, to ensure coverage, use the spoon to fold the two together. Sometimes I 'bash' the mix with the tip of the spoon as though I was breaking it up - this seems to help spread the syrup mix around. It can take a few minutes so don't rush!

Once you are sure it has coated the oats, pour it into a baking tray. I line mine with greaseproof paper, but only because this aids getting it out!

 Put it in the oven for 7 mins, then take out and turn the mix with a spatula, scraping the sides inward. Return to the oven for a further 8 mins, but keep an eye on it... It may need a midway turn. You don't want the edges to burn!

After the full 15 mins, take out and tip back into the bowl - if you use greaseproof, use it as a funnel to tip it in 👍. Allow it to cool completely here, stirring occasionally to break up the granola. As it cools the magic happens and it crisps up.

Once cold, add your dried fruit of choice. I like raisins and still like cranberries when I have them in the cupboard.

A perfect bowl. Hope you enjoy - let me know how you get on and share with us any unusual combinations so we can try too!

Happy mornings!

Deb x