Toasty Olive Oil Granola
I mean no disrespect to Andy’s Fairfield Granola in the slightest when I say that this slightly plainer version is the granola I make and eat and savour the most these days. It has no dried fruit in it, and is markedly less sweet than many. In other words, what it’s not is the sort of granola that’s like confectionery through the back door — and very much the better for it as far as I’m concerned! And while it might be plain, it has an elegant luxuriousness that makes it a real treat.
I like this best with almond milk (which I’ve decanted into the old glass bottle here) but proper milk will obviously do, and it’s lovely with yogurt and berries, too. And I am more than happy just to eat it by grabbed handfuls straight from the jar!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
300 grams rolled oats (not instant)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon Maldon sea salt flakes
100 grams natural skin-on almonds
75 grams sunflower seeds
75 grams pumpkin seeds
50 grams brown flaxseed
50 grams flaked almonds
25 grams sesame seeds
125 millilitres extra virgin olive oil
125 millilitres maple syrup
3 cups quick-cooking oats (not instant)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon kosher salt
¾ natural skin-on almonds
½ cup sunflower seeds
½ cup pumpkin seeds
⅓ cup brown flaxseed
½ cup sliced almonds
3 tablespoons sesame seeds
½ cup extra virgin olive oil
½ cup maple syrup
Method
You will need a large baking sheet measuring approx. 46 x 34 x 1.5cm / a half sheet pan.
Preheat the oven to 150°C/300℉/gas mark 2 and line your baking sheet with baking parchment.
Tip the oats into a large bowl, add the spices and salt and mix well (I use my hands for this).
Now add all the nuts and seeds, and mix well again.
In a measuring jug, combine the oil and maple syrup, then pour the mixture into the oats, nuts and seeds and, with a fork, mix to combine. Tip onto the prepared baking sheet, and move it around so that it covers the tray evenly.
Put in the oven to toast gently for 30 minutes and then, with spoons or spatulas, turn it to help toast the underside as well. Put back in the oven for another 30 minutes, and then sit the tray on a wire rack until the granola’s cold.
Additional Information
STORE: Store in a sealed jar or an airtight container for up to 1 month.
