Everyday Granola

Everyday Granola

Everyday Granola
Everyday Granola

ByRuby is all about making your lives easier and more delicious, and in our humble opinion there is little else that fits this description better than a fresh batch of homemade granola for a substantial breakfast or a satisfying snack.

This recipe is a great staple, and it usually changes slightly every time we make it, depending on what we have in our cupboard, so feel free to make it work for you. Naturally we have also added our freezing tips at the end, since while it might not initially seem like the most natural thing to pop in the freezer, it does in fact freeze perfectly, and it is a great and simple way to keep it fresher for longer. 

This recipe should be enough to create two good-sized batches, so if you are cooking for one, or happen to have a very restrained household, it would definitely be worth freezing one batch. However, if you are anything like us, that probably won’t be necessary, as it does have a rather tedious tendency to disappear mysteriously quickly…

Ingredients:

  • 100ml olive oil or melted coconut oil
  • 120ml maple syrup
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 tsp ground sea salt
  • 300g rolled oats
  • 50g pumpkin seeds
  • 100g flaked almonds
  • 100-150g dried nuts of choice (cashews, peanuts, pecans, walnuts, brazil nuts...)

Optional:

  • 100g dried berries
  • 50g desiccated coconut 

If you want to make this recipe gluten-free, simply use gluten free oats instead of traditional. 

Method:

  1. Preheat oven to 150C/fan 130C/gas 2 and line 2 baking trays with baking paper.
  2. Mix the oats, seeds, nuts, salt and cinnamon in a large bowl.
  3. Add the oil, maple syrup, honey and vanilla extract into the bowl, and mix together well.
  4. Tip the granola onto your two trays, spreading evenly, and bake in the oven for 15 minutes
  5. After 15 minutes, take out the oven and give the granola a stir, mixing in the dried fruit or desiccated coconut now if you are using. Pat the granola back down after you’ve given it a good mix to get a nice clumpy texture after baked.
  6. Bake for another 10-15 minutes, then take out the oven and let it cool in the trays completely for about an hour. The granola will crisp further as it cools.
  7. Store the granola in an airtight container for up to a month, or it can also be stored in a freezer bag in the freezer for 3-5 months.

Freezing and defrosting tips:

  • Try to remove any air pockets in the freezing container you use
  • Stick a label on the outside with the date made and a brief description of the contents - there are a lot of nut allergies out there so always better safe than sorry
  • When defrosting, it is not only quicker but also better to defrost something dry like granola out on a counter at room temperature for about an hour or so, rather than putting it in the fridge to defrost