How to Make Granola

There is an argument that granola is just as good when made in a factory, like any other cereal. Whoever made 'Special K' at home? But, just think about how a cafe is elevated echelons when there is the promise of 'home-made granola' on the menu.

One of the joys of the home-made version is the feeling of wholesome-ness it yields. The eating is one thing, but you can also feel cosy in terms of both the making: toasting oats and nuts in sweet honey and maple syrup, and the storage: having a nice big jar of home-made granola in the cupboard, ready for a swell breakfast. 

After being treated to some home-made granola by Grace one brunch at her flat, she text me the details of its making, so simple it fit into one short message. Since then I have played about with the measurements and I've done some research – Felicity Cloake basically has it down (although the egg white was superfluous to moi, so emitted).

Here is my version. NB: the seeds, dried fruit and nuts can be varied:

40g coconut oil

60g honey

60g maple syrup

1tbsp fleur de sel – flaked salt I suppose

170g oats

170g rye flakes 

100g peanuts

100g pecans

50g flax seeds

50g coconut shavings

50g dried cranberries

50g jumbo raisins 

Melt the oil, honey and syrup together in a little saucepan. Mix everything else together in a big bowl. Add the melted oil, honey and syrup to the oats, etc and mix it all together (I use two spoons). Spread onto a baking tray lined with baking paper and bake on gas mark 2 for 30 mins. Leave to cool on the sheet and then decant into your jar.

Eat with yoghurt on a Friday morning and don't even care about being late for work.