Granola is great as a breakfast, dessert or snack ingredient. Sprinkle it onto fresh fruit salad and Clearspring fruit purées, mix it with rice milk like a breakfast cereal or enjoy the nutty clusters alone.
Makes around 500g
- 150g rolled oats
- 100g whole almonds
- 4tbsp (heaped) sesame seeds
- 3tbsp (heaped) toasted sunflower seeds
- 30g natural wheat bran
- 5tbsp Clearspring Hazelnut Oil
- 5-6tbsp Clearspring Rice Malt Syrup
- 2 packs Clearspring Organic Seeds, Soya and Cranberry
- 50g raisins
- 150g natural dried fruits and berries
- Preheat the oven to 140 degrees C/gas 1.
- Mix the first 7 ingredients together in a bowl until the oil and syrup are well incorporated.
- Transfer to a deep baking tray lined with baking paper and bake in the oven for 30 minutes stirring once or twice. Allow to cool, then mix in the rest of the ingredients.
- Granola can be stored in an airtight container for up to a month.
You can add more or less any nuts or grains to granola, simply choose your favourite ones. For a little twist try adding a pinch of powdered cinnamon, ginger or nutmeg to the mix before baking.
Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.
Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.
She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).
In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.