I used a recipe to guide me but mostly made it up as I went along based on what I had in the cupboards (see my makeshift recipe below). It’s tasty and made my house smell wonderful but it took an age to cook and, although I reduced the quantities of honey and maple syrup (aka sugar) I don’t think you can get away from these added sugars completely. It wouldn’t be granola without it and that’s fine (everything in moderation right!) but honestly…. Next time I think I’ll just make muesli. You definitely don’t need the added sugars for muesli and you don’t have to stay up until 11pm waiting for it to go brown and crunchy! 😴
Here’s my recipe in case you want to give it a shot – it really is tasty. Just one tip; allow plenty of cooking time and probably best not to start making it at 10pm (unless you're a night owl!) Ingredients: 300g porridge oats 100g buckwheat 50g desiccated coconut 1 handful of each of the following- feel free to adapt to suit your preferences or current stock cupboard ingredients! chopped walnuts pecans pumpkin seeds Sunflower seeds 2 tbsp ground nut or light olive oil 100ml apple juice 1 tbsp honey 1 tbsp maple syrup
Method: Pre-heat oven to 140 degrees C and line a large baking tray with baking parchment (or 2 smaller ones – the thinner you spread the granola mix the quicker it will cook. I learnt the hard way! Cook the buckwheat as per packet instructions and drain. Place cooked buckwheat, porridge oats, nuts and seds into a bowl Mix the oil, apple juice, honey and maple syrup together and warm it gentle in a small pan to ensure it is all combined. Poor the liquid mixture over the oat mixture and stir well to coat the oats, nuts and seeds. Spread the mixture loosely onto your lined backing tray(s). The thinner you spread it the quicker it will cook. Bake in the oven for 45minutes - 1hour (or until golden brown and crunchy) turning occasionally to ensure an even cook.