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
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.
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.