Granola was one of those things I cut out in the pursuit of being healthy. I shunned it into the “too fatty, too sugary, too processed” bucket of foods that were banned.
That bucket was overflowing with my misguided notions about what was or wasn’t healthy and was basically the graveyard of all my favourite foods.
I’m pleased to say those disordered days are far behind me and I’m now embracing the good old un-sexy concept of moderation.
No more wasting time with Paleo, Atkin’s, Blood Type, Ayervedic, Raw Food or whatever the latest health fad is. More time for yummy homemade granola and you know, actually enjoying life!
The first time I ate granola after all those years of rolled oats I nearly cried it was so good.
Lip smacking delicious.
Perfectly balanced with creamy yoghurt and tart fruit.
It’s been a regular feature in my diet ever since and I’m thrilled about it. Don’t get me wrong, I still love overnight oats, but there are only so many days a girl can stomach oats in a row.
In fact, my only gripe with granola is that I have gourmet tastes and a box of gourmet granola will set you back at least $10, which is just plain ridiculous.
Well, here’s my homemade granola recipe that ticks all the taste boxes at half the price.
I used Coles ‘Cranberry Sprinkle’ in this recipe which you can get in the self-serve nut section. It’s a mix of dried cranberry, pepitas, sunflower seeds, sesame seeds and other goodies. Much easier than buying them all separately. This self serve section is a brilliant addition to Coles as you only buy as much as you need instead of wasting tons of cash buying big bags of nuts that sit in your cupboard for months.
I used this section exclusively for this recipe and I encourage you to do the same!
I can’t take the credit for the ingenuity of soaking the dates and blending them. That little chestnut comes courtesy of a Michelle Bridge’s recipe, which used it in place of oil.
I’ve adapted the quantities and added both oil and maple syrup, because well granola without those would just be miserable in my view. The dates add a caramel-like sweetness and helps extend the liquid part of the recipe which is usually achieved with lots of oil. A nice wet mix helps you get those awesome crunchy granola ‘clumps’ rather than just a toasted muesli.
You’ll get ten 50gm serves of homemade granola from this recipe. Store it in a cool dry spot in an airtight container free of moisture and consumed within 2-3 weeks.
- 3 cups rolled oats (276 gm)
- 110 gm Coles Cranberry Sprinkle
- 3 Medjool dates, pitted and chopped
- 1/2 cup boiling water
- 2 tsp vanilla essence
- 30 gm raw almonds, chopped
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp mixed spice (or cinnamon/nutmeg if you prefer)
- Preheat oven to 150C and line two baking trays with baking trays
- Place dates in heatproof bowl, pour over boiling water and leave to soak for 15 minutes
- Blend dates, soaking water, oil, maple syrup and vanilla essence until smooth
- Place rolled oats, cranberry sprinkle, almonds and mixed spice in a large bowl and pour over date puree
- Mix together with your hands until everything is even coated
- Sprinkle wet granola evenly over the two baking trays allowing small clumps to form
- Bake for 10 minute then stir. Bake for a further 15-20 minutes stirring every 5 minutes until golden brown
- I recommend swapping the two trays over at the halfway point as if your oven is anything like mine you find the top tray cooks faster than the bottom tray
- Don't stray to far from the oven and check diligently for the last 10 minutes. The granola can go from perfectly golden and crunchy to burnt very quickly.
- Make sure it’s cooled completely before putting it away.
- Calories 248
- Carbs (gm) 27
- Fat (gm) 12
- Protein (gm) 7
- Fibre (gm) 4