This granola recipe is easy to make, and eat, for many people with dietary requirements. And you can mix and match any ingredients you have in the cupboard.
I think this recipe is called ‘friendly granola’ because it’s quite easy to make, and eat, for many people with dietary requirements. And you can mix and match whatever ingredients you have in the cupboard. I often make this for Grant, because he loves it so much, and it never turns out exactly the same. The recipe below is the starting point – the end point is limited only by your imagination.
Couple of points to note:
- Make sure you have the ratio of honey and butter (non-dairy if needed) correct – about equal parts.
- If additional sweetness is required/requested, try some maple syrup, or shredded coconut.
- Add in some chopped dried fruit, but wait until the oats and nuts have been toasted, otherwise the fruit tends to get hard and burn in the oven. Grant highly recommends cranberries!
- 1/2 cup butter (non-dairy if needed)
- 1/2 cup honey
- 4 cups rolled oats (gluten-free if needed)
- 1 cup chopped nuts
- 1/2 cup dried fruit
- Melt the butter and honey together in a pot, over low heat, or in the microwave, stirring occasionally. Take off heat once melted.
- Add butter and honey mixture to nuts and oats and make sure everything is coated.
- Spread out thinly over a cookie sheet lined with parchment paper and bake in oven at 160C for 15 mins. Remove from oven, stir, spread out thinly again and return to oven for another 15 mins. The last 15 mins can go very quickly and sometimes the granola can brown pretty fast, so keep your eye on the granola during the second half. You may need to stir it a few more times before the 15 mins is up.
- The granola will be soft when you remove it from the oven. Let it sit and cool for about 30 mins, then add the dried fruit.
- When cooled, this granola forms clumps which may need to be broken up with a spoon.