I cannot describe how super chuffed I am with myself right now. For years I saw other people making granola from scratch, but for some reason it always intimidated me. I also had the misconception that it takes the whole day to make like a cup’s worth of granola. How very wrong I was. It takes about half an hour to prep and bake the granola, and it is complete child’s play.
I really am so glad I took the step to make my own – anything homemade totally trumps its store-bought counterpart and granola is no exception. It has a fresher, crisper quality to it and you have the freedom to add just about anything to the oats. In this case I used pumpkin seeds and sunflower seeds for some crunch and honey to sweeten it. If you store it in an airtight container it should last about a month, but this batch didn’t make it quite that long. 🙂
700 g oats
200 g raisins
150 g coconut
150 g pumpkin seeds
150 g sunflower seeds
4 tablespoons honey
3 tablespoons butter
1 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
1 teaspoon vanilla essence
1 egg white
1. Mix the oats, raisins, coconut, pumpkin seeds and sunflower seeds in a large bowl.
2. Add the honey, butter, cinnamon, salt and nutmeg. Mix well to ensure that the oats is covered completely.
3. Stir in the egg white and place on a baking tray, spreading out the oats.
4. Bake for 20 minutes at 180 degrees. Let it cool before serving with yogurt or milk.