pantry staple: my basic granola recipe

It’s been a while since I last made my own granola. I love making it from scratch as I can decide its sweetness, crunchiness and flavour. This time, I modified my usual recipe, with the special addition of apple juice and organic dried figs which I bought from Amsterdam. I also swapped the usual olive oil with coconut oil. The result was an aromatic blend of spices and coconut, the best I’ve made so far. Note: You may use other types of fruit juice, e.g. pear, orange, etc. Be adventurous!

This basic recipe is so versatile. Making granola is definitely simpler than it looks, I have not gone back to store-bought ones. I also enjoy packing them into small jars as gifts for my loved ones.

Ingredients

3 cups (300g) wholegrain rolled oats (you can even use quinoa)
1 1/2 cups (180 g) nuts and seeds – I used a combination of slivered almonds, whole almonds, pecans, cashews, sunflower, pumpkin and chia seeds
1/2 cup (125 ml) freshly squeezed apple juice (or bottled ones for convenience)
40 ml manuka honey (or maple syrup)
30 ml coconut oil (or olive oil)
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon fine sea salt
1 1/2 cup (180 g) dried fruit – I used dried figs, black raisins and desiccated unsweetened coconut

Steps

Preheat oven to 325F (160C).

Combine the oats, nuts and seeds in a large bowl.

Combine the apple juice, maple syrup, coconut oil, vanilla extract, cinnamon, sea salt. Gently heat all together until salt is dissolved and coconut oil liquified. Pour liquid over the dry ingredients and toss to coat. Spread the mixture evenly on a baking sheet. Bake for 40-45 minutes until golden. Make sure to stir the mixture about every 15 minutes to make sure it is evenly baked.

Let the granola cool completely. It will become crunchier as it sits. Stir in the dried fruit once it is completely cool. Store in an airtight container for a few weeks.

Breakfast idea: Serve with fruit over yogurt or milk. It’s also great on its own as a snack.