Processed breakfast cereals are something I just refuse to eat these days. I either have porridge/oatmeal or toast for breakfast, skip the meal entirely (on fasting days, for example), or tuck into this, my home-produced granola. If I’d known how easy it was to make, I’d have started doing it years ago. The quantity in this recipe makes enough for twelve 60-gram portions of granola, each providing a nutrient-rich, high-fibre and filling start to the day. It keeps very well in an airtight container. The ingredients below are very flexible: you can use maple syrup, honey, or sugar, while the nuts or seeds can be replaced with whatever you have to hand. Unsalted and unroasted nuts are best.

Nutty Granola
Recipe for Nutty granola (serves 12)

Ingredient Calories per serving
¼ cup of oil 40
¼ cup of water 0
¼ cup of maple syrup/honey/brown sugar 17
3 cups rolled oats 78
½ cup macadamia nuts 40
½ cup slivered almonds 23
¼ cup cashew nuts 16
3 tbsps flax seeds 8
3 tbsps sesame seeds 13
pinch of salt (optional) 0

Total calories per serving: 240

Method: Preheat your oven to 325°F/160°C. If you’re using thick honey or sugar, heat the oil, water and honey/sugar in a small saucepan until the sugar is melted. This step isn’t necessary if you’re using runny honey or maple syrup – just mix all the wet ingredients together. Combine all the dry ingredients in a large bowl and stir in the oil mixture until everything is lightly coated. Tip the mix onto a large baking sheet (preferably one with a lip around the edge) and spread it out evenly. Put the granola mix in the oven and leave it for 20 minutes. After that time, give the mixture a stir – it should be lightly steaming. Put it back in the oven for another ten minutes, then stir again. Check the granola every five minutes after this and when the oats and nuts are an even golden brown, remove the sheet from the oven and allow the granola to cool down. When it’s cold, transfer it to an airtight container, where it will happily sit for up to a month (mine never lasts that long, though…).

I like to have this with banana and yoghurt or with some dried fruit, but it’s also good just on its own (in smaller quantities!) as a fasting-day snack.

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