Home Made Granola

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This recipe pre-dates my 5 Ingredients philosophy.

Home Made Granola

From Stonesoup

I like to be generous with the amount of nuts in my granola since I usually just use it as a sprinkle for the top of my yoghurt. Feel free to dial down the nuts.

The trick to making granola is knowing when it’s done. Use the colour as a guide but be sure and taste some when it has cooled down to make sure it’s crunchy. Warm oats won’t be crunchy even if they’re completely cooked.

1C honey or golden syrup
7C (750g or 1 1/2lb) traditional or steel cut rolled oats.
2C (300g or 2oz) whole almonds

1. Preheat oven to 150C. Place honey or golden syrup in an oven tray and heat for about 5 minutes, or until it is nice and runny.

2. Stir through oats and almonds until everything is evenly coated in the honey. Bake for approximately 1 hour, stirring ever 15 minutes or so until the oats and almonds are golden brown.

3. Allow to cool and taste to ensure it is nice and crunchy – if not return to the oven for a while longer.

4. Will keep for a few months in an air tight container.