Hi readers! How’s your week going? Mine’s been busy busy busy so far and shows no signs of slowing down! After a full on weekend, I returned to a jam packed schedule at work. We’re also looking into getting another puppy (eek!) so have been doing lots of research! How exciting!
I got home late from work tonight but was desperate to make myself some nice food for dinner. My Dad got me a pasta attachment for my KitchenAid for Christmas so I treated myself to some homemade fettuccine with pesto – I’ll post the recipe soon. It tasted good but I definitely need more practice in rolling it out thinner!
I have been wanting to make some granola for a while now so threw some bits and pieces together and popped it in the oven while my pasta dough was resting.
This granola is super healthy and you really can make it however you want to. I used what I had in the cupboards and it turned out delicious. Next time I might try adding some desiccated coconut and maybe some pecans…
But for now here’s the recipe I used. It will make enough for around ten portions, and will keep for weeks in an airtight container. I love that I know exactly what’s gone into this.
450g rolled oats (not instant)
55g hazelnuts, chopped
30g chopped mixed nuts
25g flaked almonds
50g pumpkin seeds
50g golden linseeds
50g sunflower seeds
125ml sunflower oil
— Preheat the oven to 180 degrees Celsius. Add to a large bowl all of the dry ingredients. Measure out the oil into a measuring jug, and pour in.
— Next, measure the honey into the same jug. The oily layer will stop the honey from sticking to the jug. Pour into the bowl as well and mix everything together until all of the dry ingredients are coated in the honey and oil. Pour onto a non-stick baking tray. There is quite a lot of granola so I found it easier to use two baking trays; you don’t want it too deep otherwise the granola will go soggy and won’t crisp up.
— Bake in the oven for 10 minutes, then remove and stir with a spoon. Flatten the mixture out again then return to the oven for another 10 minutes.
— Check that the granola is done – it should be golden brown and crunchy. Remove from the oven and allow it to cool fully, then transfer to an airtight container.
I love my granola with yoghurt and a few sultanas. Mike likes his with fresh raspberries and milk.
How do you like yours?