Sticking with Nigella inspiration, I spotted these and was in heaven. I’ve been wanting to make my own granola for ages , but couldn’t get started. Now I’ve made these, the sky’s the limit. You often just need one recipe to kick start a plethora of other inspiration, and this has done it for me…
I left out the coconut that was in Nigella’s recipe (I think coconut is gross!), and I baked them for a lot longer than Nigella’s recipe calls for, because I like my granola crunchy as possible. This also means that the bars broke up a lot, so I will have them on the go as bars, or use the crumbs for delicious granola ith yoghurt. Either way, it’s healthy as you like, the sugar is completely controlled and there’s nothing fake in there at all!
14oz can condensed milk
2.5 cups rolled oats (not instant)
1 cup dried cranberries (I used craisins I had in the cupboard)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1.5 cups raw unsalted peanuts
- Preheat the oven to 300 degrees F and spray oil a 10 x 10 inch baking tin.
- Gently heat the condensed milk in a saucepan until it becomes freeflowing (not thick)
- Mix all dry ingredients together in a large bowl with a wooden spoon and add the warm milk, stirring quickly to completely combine and coat all ingredients in the milk.
- Tip into the baking tin and press down with the wooden spoon until firm and even.
- Bake for one hour, then remove from oven and set aside for 15 mins.
- Then tip out of the pan and cut into four by four, giving you sixteen pieces (there should be some crumbly bits that breakaway, you can use these to eat with yoghurt).
- If the bottom is wet and sticks to the tin, place back into the oven for 20 minutes, then repeat.
- Keep in a sealed jar and take a piece when the fancy takes you…