I adore granola. A few years ago I spent a day in the town of Antigua in Guatemala; jumble of crumbling sixteenth century colonial churches and buildings under the looming presence of the Volcan de Agua. Its on the hippie trail, so the place is full of fantastic eating houses and shops selling local crafts. In a small cafe called the Bagel Shack, I was served a huge deep bowl of granola, fruits and thick yoghurt, along with two enormous cups of fresh coffee. It was heaven.
Since then I have searched for, and never quite found, that same granola taste. The many varieties sold in delis here just don’t cut it for me, so I started making my own, which I think comes pretty close to perfect. In true hippie style, use organic ingredients if you can.
Here’s the recipe:
2 tbsp sunflower oil
2 tbsp honey
125g light brown sugar
pinch ground cinnamon
Pinch freshly grated nutmeg
250g porridge oats
125g sesame seeds
125g each of roughly chopped brazil nuts, pecan nuts and hazelnuts
Preheat the oven to 180C/gas 4. Warm the oil, honey, sugar and spices in a small pan. Mix together the remaining dry ingredients. Lightly oil a deep baking tray with more sunflower oil. Put the oats, nuts and seed mix into the tray and pour over the warm honey mixture and toss it all together.
Roast for 5 minutes, then stir; roast for another 5 minutes, then stir; finally roast for 5-6 minutes until toasty brown. Don’t let it get too dark. When you take it out, give the whole thing a really good stir, to prevent it setting into a solid block as it cools. Store in a jar. It can last for at least two weeks, although in our house it doesn’t!