Gold Granola

LOOK I’VE MADE AN OLYMPIC-THEMED DISH. I love the Olympics. It took quite a few days for the Olympic mood to kick in, but now I’m in love. It’s ironic. We’re watching athletes throw up and rip their muscles apart (well, except for shooting and archery-WHAT NON-SPORTS), claiming that we love sport…yet we do all this while sitting on the sofa and doing nothing all day. I have managed to keep a good balance, I do a good run/swim/gym as soon as I get up and, being slightly employed/unemployed, I can just sit on the sofa and knit all day with whoever wishes to join me. It’s a shame, I guess, that I didn’t get tickets, but I’m living in the goddamn city. You can definitely feel something in London which I doubt you can get elsewhere in the country. Maybe it’s because I live at the bottom of Ally Pally, where the Dutch team are located, so every night when I look out my window I see this bright orange-illuminated building. Or maybe it’s because everytime you step outside EVERYONE is sporting some sort of national sports jersey. It seems everyone also has a union jack flag just sticking out from their rucsacks. Hmmm, who needs tickets?

I have seen many a granola recipe in my time. I have EATEN many a granola recipe in my time. But MAKE granola? Mehhh, it was never very high on my to-make list. But granola is so pretty when it’s made and just sitting in a jar. It then also looks really nice as a present.

I was always quite turned off it because of the high sugar content, because it’s made of maple syrup, most of the time. However, I (my parents) purchased some agave nectar because I wanted to try and do some healthy baking. That is what made me want to make my own granola. Turns out it is probably the easiest thing in the entire world. And my mum EATS IT (my mum rarely eats anything). I’ve made two batches in the space of 1 week! It’s getting hoovered up. So a healthy granola that is ridiculously healthy? I give it the GOLD MEDAL.

Ingredients-Yield is about 1.25 litres (adapted from this)

-3 cups of porridge oats

-1/2 cup of agave nectar

-1/2 cup of almonds

-1/2 chopped walnuts

-1/2 cup of dried apricots

-1/2 cup raisins/sultanas

-1 scant tsp of salt

Method

-Preheat oven to 300 f, or around gas mark 5. Line a large baking tray with grease proof paper.

-Mix all the ingredients together in a large bowl. Make sure it is very well combined.

-Spread out onto the paper, making sure it is as spread out as possible.

-Put in the oven for 30 minutes, stirring from time to time. Be careful not burn.

-Take out from oven when it looks like most of the porridge is browned.

-Leave to cool, and then put an airtight container.

 

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Filed under Healthy Sweets, Store Cupboard, Vegan, Vegetarian

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