The recipe was originally developed by Lyn Martin and put Dorset House granola on the map!
To adjust this base recipe to your taste – eg use hazlenuts if you prefer them to almonds – just keep the proportions the same and you should get a delicious crisp granola.
Ingredients
This Recipe makes 2 Large Jars
450g organic jumbo oats
250g seeds (sunflower / sesame / poppy)
75g coconut flakes
2 teaspoons ground cinnamon
2 teaspoons ground ginger
125g rice syrup (or use maple syrup / golden syrup – just avoid date syrup as it burns too easily)
85g local honey
175g Apple Compote (optional – see below)
50g muscovado sugar
150g whole almonds
100g whole pecans
1 teaspoon sea salt
2 tablespoons coconut oil
200g organic raisins
Method
Granola is packed with fibre and nutritious nuts and seeds so is great for your gut health.
This granola recipe is very simple – just mix all of the ingredients except the raisins in a large bowl until very well coated. If you don’t have apple compote available it works perfectly well without it – but it does provide a lovely extra depth of flavour when you have a glut of apples in autumn. Pour the granola mix into two large baking trays and bake in a medium oven (180 o C) stirring every 8 mins or so. Keep baking until the granola is a deep golden colour but take care as the nuts can burn very quickly. This will vary by oven but in ours this takes approx. 30 mins.
Enjoy
When the granola is ready, remove from the oven and stir in the raisins. Allow to cool completely before storing in an airtight jar. The granola will crisp up as it cools.
Delicious served with a lovely thick organic yogurt and seasonal fruit.