Granola has a healthy reputation, which is strange as most brands are highly sweetened.

If, like me, you’re trying to reduce the amount of sugar you eat, this recipe provides a delicious alternative, and is very easy to make. It is one of those recipes that you can play around with, by choosing which flaked grains to use, which oil, which nuts and seeds and what kind of syrup you would prefer to sweeten it.

You can find the flaked grains in many independent and health food shops, but there is no need to include every single variety listed. However, the bigger the range, the more interesting and nourishing your granola will be.

It’s a great choice for breakfast, mixed with fresh or dried fruit, sprinkled on yogurt, milk or muesli, but also makes a wonderful topping for desserts. It can be a satisfying snack at any time of the day.

I like to make it in bulk as it keeps for weeks in an large airtight container, but you can easily adapt the recipe to make a smaller amount.

Ingredients

• 75ml sunflower, groundnut or coconut oil
• 75ml honey, maple syrup, or other plant based syrup
• 75ml malt extract or molasses (or use extra honey)
• 250g porridge oats
• 125g jumbo oats
• 250g mixture of other flaked grains,
• e.g. rye flakes, barley flakes
• buckwheat flakes, millet flakes
• quinoa flakes, spelt flakes
• 50g sunflower seeds
• 50g pumpkin seeds
• 50g other seeds e.g. linseeds, chia seeds, sesame seeds, or a mixture
• 50g shredded or desiccated coconut
• 50g assorted nuts, roughly chopped, eg almonds, hazelnuts, brazils, cashew nuts

Method

• Preheat oven on to gas 3, 150°C, 300°F.Measure the oil, honey and malt into a small saucepan and heat gently, stirring to combine thoroughly. Set aside.
• Weigh all the dry ingredients into a large bowl, and mix well together
• Stir the warm oil/honey mixture and add to the bowl.
• Using a large spoon mix well to thoroughly combine and coat all the ingredients.
• This takes longer than you think – you need to make sure that there are no uncoated flakes lurking at the bottom of the bowl.
• Spread the mixture out evenly into a large roasting tin and place in oven.
• After 15 minutes, take out the tin and give the mixture a good stir so that it toasts evenly.
• Repeat the stirring every 10 – 15 minutes, until the mixture is an even, rich, golden brown colour – this will take about 45 minutes.
• Allow it to cool down, break it into crumbs, and then store in an airtight container.