I always have a clear out of shelves and cupboards on New Year’s Day. It’s a therapeutic ritual before I go back to work to see what I can use up, batch cook and freeze for the busy weeks ahead.
Packets of dried fruits and nuts are always hanging around and I usually bake them into biscuits or cakes but we’ve eaten so many over the festive weeks I thought I’d be a little more virtuous and make Granola instead.
Granola with leftover seeds, nuts and dried fruits – Click image for recipe
A few learnings…
There are so many recipes, measures and methods but here’s what I learned…
Oats: Use chunky old-fashioned rolled oats and not the thinner quick-cook variety which are perfect for Bircher Muesli. The thinner oats will just go flaky or soggy and burn. I would suggest Flavahan’s which are readily available in supermarkets.
Oil: The oats are really not going to toast nicely without some oil so whatever your temptation is to not add it, try to resist. I used a plain vegetable oil but would go with coconut oil as a preference as this is the healthiest oil to heat.
Baking Trays vs Roasting Tins: Use flat baking trays to get a crisp, deep brown finish and use a deep roasting tray to get a less crunchy, light brown finish. I used both so I have a nice mix of crunchy and chewy.
Sweeteners: If you want to sweeten the granola, you don’t have to use any sugar or honey. Thick fruit purée works well. I concluded that by this logic a sweet vegetable purée should also work so am experimenting with some beetroot. I’ll let you know how that works out!
Nuts: There are lots of theories on when to add the nuts in. If you are like me and don’t like them too crunchy, I would suggest that you add them half way through baking – so around 20 minutes in. This way they’ll be crunchy but not overly hard once they have cooled. The nuts I added the my flat baking tray got a little burned and too hard.
Cooling: I forgot to line my baking tray with greaseproof paper and then also forgot to transfer the oats into a mixing bowl straight away so they stuck a little to the base of the tray. It does take a while to cool the mixture so I would suggest laying out some greaseproof paper on a couple of tea towels and pouring the hot mixture over them and leaving to cool in a thin layer. Fork through after about 10 minutes to break up big lumps.
Dried Fruit: Again lots of different suggestions on when to add fruit in. I added it into the baked mixture before setting it to cool. This way the pieces of sticky, dried fruit got a lovely coating of the oats and made a few more clumps. when the mixture was completely cool I added some pumpkin seeds and dessicated coconut to break up the “brownness”.
Store cooled Granola in an airtight jar for about a month
What a brilliant idea! I usually bake cakes, muffins and other sweet treats but will give this a go as a much healthier option 🙂
It’s also cheaper than buying some of the nicer brands of granola I like and a change to porridge!
Great idea to make granola with all the left over dried fruit and nuts, and far healthier than cakes or biscuits. I am on a bit of a health kick at the moment (New Years resolution and all 😉 and find bananas or pumpkin/sweet potato puree great to sweeten and bind the granola clumps.
That sounds like a great flavour too. I have some lovely sweet potatoes that need using up so when this batch is home I’ll give that a go. I want a dehydrator also to make slices of the veg to add in. Must save up!
It looks far too good to be virtuous! I’ve never made granola, but keep meaning to – maybe 2014 will be the year for it!
It’s a little time intensive getting it to your liking. I’ve learned so much just reading the different recipes these last few days and experimenting. I am loving the fruit and veg purée suggestions but must admit I do still like the versions I’ve made with oil in and I like the brown sugar too as it goes all caramelly!
I love making granola, have a Christmas version on the go at the moment with lots of cinnamon and cranberries. But loving your tips and going to experiment more with different fruit (or veggie) purees next time I make it rather than always opting for apple. Very interested to hear how you get on with beetroot – partly as we have lots still in the garden and also I’m thinking of what my daughter would have to say about PINK GRANOLA! Happy New Year Urvashi!
That sounds delicious. I need to eat this batch and then do the pink granola. That’s exactly why I thought the beetroot purée. I want to try dehydrating the beets too for adding in like coconut chips.
Your granola looks great. I’ve used both apple puree and pumpkin puree in granola as a sweetener, and as you say they work well, I’m wondering how pink it would be if you used beetroot 🙂
That’s exactly what I thought! Pink Granola! I must make it up. Beets are ready I just need to finish this first batch. I like the idea of pumpkin too. Another incentive to grow that this year!
I love your pureed fruit idea. I’ve used pumpkin and apple purees before, but banana sounds delicious! I always add some water to mine (1 tablespoon or so) and bake at 300 or 250 for a few hours. I like the long, slow bake. Crispy but not dried out!
Oooh that’s interesting. I round have been scared of the water but it makes total sense. Bit like when you throw into the oven before bread baking. Thank you!
Ooh I haven’t made granola for AGES and your post has totally inspired me as I really resent paying sky-high prices for it. Your tips are absolutely brilliant. I was a bit naughty last time and added dark chocolate chips to mine, but as i’m on a January health kick I shall make a more virtuous batch with some dried mango! Love pix!
Thanks Katie. I had also forgotten how much I enjoy personalising it. Need to do one the girls like as it’s just me munching it at the mo!
Granola is so expensive! I’ve not made any for years – I usually have a smoothie for breakfast and rarely eat cereal. I am also very keen on using it all up. we have endless nearly empty packets of dried fruit, seeds and nuts!
It’s so annoying isn’t it. you think you’ve eaten them all and then another pops out from the back of the shelf. I had a huge clean and a huge bowlful – all used up now 🙂