‘Handy’ Granola

Bowl of granola with black coffee and jug of milk
Photo by Stephen Clarke.

Adapted from a recipe by British chef Anna Jones, ingredients are measured out by handfuls rather than scales, and you can customize away with whatever dried fruits, nuts and seeds are in your cupboard.

{ SERVES 4 }

  • 4 handfuls of oats (rye, quinoa or spelt flakes also work)
  • 2 handfuls dried unsweetened coconut
  • 2 handfuls dried fruit, chopped (options include: apricots, raisins, cranberries, dates)
  • 2 handfuls mixed nuts, chopped (options include: almonds, walnuts, pecans, cashews)
  • 1 handful seeds (options include: sesame, pumpkin, sunflower)
  • 8 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 orange, zested and juiced
  • ½ teaspoon cinnamon (optional)

Preheat oven to 400 F. Line and lightly grease a large baking tray with a little vegetable oil.

In a large bowl, stir together the nuts, seeds, coconut and oats. Pour over the maple syrup, fruit juice and coconut oil. Mix well, ensuring all the dry ingredients are well coated.

Spread the mixture evenly onto the baking tray (use a second tray if there isn’t enough space) and bake for 20 minutes, giving it a stir every 5 to 10 minutes to ensure an even coloring. Stir in the dried fruits and continue to bake for 10 minutes, or until the granola is golden and crisp.

Remove from oven and leave to cool. Transfer into an airtight jar or Tupperware.
Serve with Greek yoghurt and fresh fruit.