WINTER SPICE GRANOLA
It’s a very comforting thought to me when I know that there is always a large jar of granola in my cupboard. I may not have always have granola in the morning, but it can be a nice addition to a bowl of fruit or mixed in with some yoghurt as a snack at any time of the day.
I have added pumpkin puree to the recipe, but if you are struggling to find any canned versions, you can omit it. The crucial ingredients however are cinnamon and all spice (Pumpkin pie spice in the US), and you can be generous here with the servings. In the same vein, dried mulberries may not be that easy to come by so by all means, substitute for other dried fruit. Remember though to only add the dried fruits at the end once the granola has come out of the oven, as otherwise they will burn very quickly.
Winter Spice Granola
Ingredients
- 3 cups oats
- 1/4 cup ground flax seed
- 1/3 cup sunflower seeds
- 1/2 cup roughly chopped cashews
- 1/2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/4 cup rapeseed oil
- 1/2 cup pumpkin puree
- 1/2 cup dried mulberries
Instructions
- Heat the oven to 170C (330F).
- Mix all the dry ingredients (except the dried mulberries) in a large bowl.
- In another bowl, place the oil, maple syrup and pumpkin puree and whisk well to ensure all ingredients are combined.
- Pour wet ingredients in the dry ingredients and mix all.
- Spread the granola out onto 2 baking sheets. Ensure it is well spread out and there aren’t any big clumps sticking together.
- Bake in the oven for about 25-30 minutes. You can give it a stir half way through to make sure it bakes evenly.
- Remove trays from the oven and let cool down completely. Break any big clumps up with your hands. The granola will crisp up as it dries.
- Fill into a large jar. It will keep for 6-8 weeks in an airtight jar/container.
