Granola
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Granola
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Adapted from Feast by Nigella Lawson
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Ingredients
- 5 cups (450g) multi-grain flakes or old-fashioned rolled oats
- 3 cups (375g) almonds coarsely chopped
- 1 cup (125g) sunflower seeds
- 3/4 cup (100g) sesame seeds untoasted
- 1/2 cup (100g) light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger dried
- 1 teaspoon salt sea salt
- 3/4 cup (180g) applesauce or another unsweetened fruit puree, unsweetened
- 1/3 cup (100g) rice syrup
- 1/4 cup (60g) honey
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 300ºF (150ºC).
- In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
- In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
- Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
- Bake the granola, stirring every ten minutes, until the granola is deep golden brown between 30 and 40 minutes. Do start checking for doneness a bit before the 30 minute mark. I've found that sometimes the granola cooks more quickly than 30 minutes, but generally takes between 30 and 40 minutes.
- Remove from oven, then cool completely.
- Store the granola in a large, airtight container. It will keep for up to one month.
Notes
- If you like clumpy granola, check out this recipe for Clumpy Fig and Ginger Granola!
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