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Oaty, Nutty Goodness

Isn't it amazing how many different kinds of breakfasts there are? I mean the range is so vast! They can be sweet and savoury and even spicy. Something that's alien to us Brits and Arabs, in some Asian countries they have broth for breakfast. Go figure.

I know some people have had the same breakfast every day for the past 10, 20, even 30 years. I haven't had the same breakfast every day for the past week. Not because of the variety available (of which, technically, there are plenty), but because of my laziness and inefficiency in the mornings. Particularly when I'm opening the kitchen in the morning.

Now, I'm nowhere near as bad as I used to be in the mornings. My uni flatmates used to call that person "Morning Megan". I would take at least an hour to get ready for uni AND THEN I would factor in breakfast. I know. 9:15 lectures were a struggle. I was also not very pleasant in the morning. I was definitely an I-need-my-coffee-first type of person. Now I'm less like that. I like to think I have matured.

But I feel like my day runs better if I have breakfast at home. I don't get hungry as quickly (good when I'm working in a kitchen) and I feel more awake when I leave the house - crucial. But then comes the dilemma... what do I eat? What have we got in the flat? We don't have a toaster because we don't eat an awful lot of bread at home but I do always keep a nice big bag of oats for baking with - you never know when you might want a batch of ANZAC biscuits. So really, it's obvious. Make a batch of granola to see us through the week. Also better than porridge because I don't like porridge.

I know I've posted a granola recipe before but I've come up with a different one. This one is not wholly different but that's the beauty of granola. Once you have one recipe, it's so easy to change it up.

Almond Raisin Granola

  • 500g rolled oats

  • 100g whole blanched almonds

  • 3 tbsp desiccated coconut

  • 2 cups raisins

  • 1 1/2 tbsp soft brown sugar

  • 1/2 cup golden syrup

  • 3 tbsp olive oil

Preheat your oven to 160 degrees C. Keeping the almonds in the packet, bash them up with a rolling pin. This way you'll have some almost whole ones and some little bits. Whisk the oil, sugar and syrup together until combined. Stir in the oats and almonds until everything is well coated.

Cover two baking trays with greaseproof paper and divide the oat mixture between the two trays, laying it flat to cook evenly. Put it in the oven for 15 minutes.

When that's done, take the trays out and add the raisins and coconut evenly between the two trays. Mix everything together and return the trays to the oven for 20 minutes. After the granola is cooked. Let the trays cool completely on a wire rack. Then Start breaking up the granola in your preferred size of clump. Store in a baked goods tin or large vacuum sealed jar.


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