Recipe: Stanton Granola
“OMG the homemade granola was so delicious - I could eat it forever!”
I have been making my own granola for guests since we arrived here at the end of 2013. It’s a permanent part of our breakfast spread. Just about everyone tells us how much they enjoy it.
Guests often asked if we sell it so they can take some home. While we don’t sell it - I’ve decided to do you one better - give you the recipe!
So, here is the 'recipe' if you want to make it yourself. The reason I used the inverted commas is that I don't measure out the ingredients but rely on handfuls and sprinkles and 'that looks enough' techniques.
The good thing for you is that you can feel free to adjust all the quantities and ingredients to suit yourself because it isn't a precious combination at all.
Use the nuts you like the most and don't skimp on them. Also don't skimp on the amount of honey. Though there will be an optimal amount to suit each person's taste. Some will like more honey and some less, though if you don't use enough you will be disappointed by the result. It will taste ho-hum. We are lucky enough to use honey from our own hives. If you are vegan you can substitute maple syrup.
Ingredients:
4 cups traditional rolled oats
1 cup coconut
1 cup raw macadamias
1/2 cup each of the following - whole raw almonds, Tassie raw walnuts, raw cashews, sunflower seeds, pumpkin seeds, white chia seeds
1/4 cup linseeds
2 big teaspoons cinnamon
Approx 2 cups honey. I use our own raw honey from our hives. Or use Maple syrup for a vegan granola.
1/2 teaspoon salt
Method:
Preheat oven to approx 150 degrees Celcius
Put all dry ingredients into a big mixing bowl and mix together till combined. Heat your honey in the microwave in a separate glass bowl and when hot, tip into dry ingredients and mix together. Everything should be lightly coated with honey.
Using two large shallow sided baking trays or scone trays lined with baking paper spoon on clumps of your sticky raw granola. Spread out as best you can with a couple of forks. Two trays gets it done faster but if you only have one then no problem.
Pop into oven until brown.
Don't make my mistake and decide to go and do something else while you are waiting - you will burn it for sure. Experience speaking. It will brown pretty fast because of the honey. Keep taking the trays out and moving the hot granola around with a fork so it browns evenly. I find it takes about two shuffles per tray. Take out of the oven and let cool on the bench when it is your desired level of brownness. It will stick together and be crispy when cold. Break up and store in an airtight container. Try to resist getting handfuls and eating it constantly. It will keep fresh for at least a couple of weeks if undisturbed but less if you keep opening the lid.
PS. I have intentionally left out one small ingredient that makes it even nicer. You may be able to work it out, if not, you will just have to come and stay again to find out.
~ Lisa