Hello,
Today, we’re delighted to share a recipe from our friend Eloisa, a superb violin and viola teacher who owns her own studio – and in her spare time loves to experiment and fine tune all sorts of recipes, with delicious results. This roasted nutty granola, adapted from an Ina Garten original, is simple to make and scrumptious! It’s also very forgiving – you can mix and match ingredients and juggle quantities to make the perfect combination for you.
roasted nutty GRANOLA
Ingredients
- ½ cup (4oz/75g) roasted or blanched hazelnuts, roughly chopped
- ½ cup (4oz/75g) roasted cashews, unsalted, roughly chopped
- ½ cup (4oz/75g) walnuts, roughly chopped
- ½ cup (4oz/75g) slivered or sliced almonds
- 1 cup (8oz/150g) rolled or old-fashioned oats
- ¾ cup (6oz (100g) shredded coconut, or desiccated coconut
- ½ cup (4oz/74g) golden flaxseed or linseeds
- 2 tbsp dark maple syrup
- 3 tbsp vegetable oil
- 2-3 tbsp cinnamon, or to taste
Method
- Preheat oven to 350F/175C
- Toss all the ingredients together in a large bowl, until completely combined
- Pour on to a sheet pan or baking tray and spread evenly
- Bake for about 20 mins, stirring occasionally with a metal spatula, until the granola turns an even golden brown
- Remove from the oven, toss with the spatula and loosen the granola
- Allow to cool, stirring once
TIPS AND VARIATIONS
- When you chop the nuts, keep the pieces fairly large, or buy ready chopped
- Use honey instead of maple syrup
- Use unsweetened or sweetened shredded or desiccated coconut, as available and preferred
Homemade granola will keep for up to a month in an airtight container, but we guarantee it won’t last that long! It’s especially delicious in a breakfast parfait, layered with plain Greek yogurt and berries. Enjoy!
See you next time,
Sam and Claire
PS For other delicious nut-based recipes, see our chestnut hummus, and sweet and salty chocolate bark. We’d love to hear if you have recipes to share, as well. Please leave us a note in the comments below.