It is a simple joy to craft comfort from simple ingredients, to fill your home with sweet scents and store cupboard treasures. A fat jar of granola on the shelf is a welcome site whether you’re rummaging for breakfast or settling into your pyjamas. Granola is a thing of wonder, a nubbly tumble of toasted oats, nuts and fruits; a mix of grains and fats that is born to adorn thick clouds of Greek yoghurt, to be nibbled from the palm or slurped crunchily with cold milk.
Whilst this toasts your home will be filled the warming scent of maple and cinnamon, once it has cooled you can tip the golden rubble into a jar and admire its earthy palette. This oat and nut blend is high energy food; it is fuel for the trials and highs life. I feel no guilt enjoying the sweetness of this, it beats anything I could tip out of a packet. The ritual of making it, of running my hands through the oats and nuts, relishing the long pour of amber-hued syrup is pleasure in itself. This recipe is not bread, cake or biscuit but baking isn’t all dough and crumb, the hot glow of the oven can work its magic in other ways.
250g Jumbo rolled oats (GF if necessary)
250g Mixed nuts (I used flaked almonds, whole almonds, pecans, coconut flakes, pumpkin seeds)
1 tsp vanilla extract
½ tsp cinnamon
100ml maple syrup (to taste)
2 tbsp. vegetable oil (I used melted coconut oil)
1 egg white
1)Preheat oven to 170C degrees
2)Weight the oats and nuts into a large bowl.
3)Add the cinnamon and mix well
4)Beat the egg white by hand until it is light and foamy
5)Add egg white to oat mixture and combine well
6)Measure the maple syrup and combine with vegetable oil and vanilla extract
7)Pour syrup mixture into oats and combine
8)Place the mixture onto a large baking sheet (or two smaller)
9)Bake for 20 minutes before carefully turning the mixture
10) Bake for a further 20 minutes, checking regularly and removing from the oven once golden. Be careful not to burn.
11) Allow to cool on the baking sheet before storing in an airtight container