Made a big batch of granola tonight! I’ve been meaning to make some for ages, but it’s always one thing or the other and I get to the shop and again I buy the pre-made “Knabbermüesli,” thinking “next week! next week for sure!!” Well, I’ve been saying “next week” for a few months now and finally I just looked at those big bags of oats that I’d made my muffins with earlier this week, and thought “just do it NOW!” and I did. I call it “Kitchen-Sink” granola because I went into my cabinets and added whatever I had on hand! So basically, “everything but the kitchen sink!”
I got my 5 year old daughter up on her stool next to me and we began to dump ingredients in a big mixing bowl! First, about 2-2.5 cups of rolled oats. Then a big pour of sunflower seeds, and a big pour of sliced almonds (I’d already used up my whole almonds making almond butter this week!) which were followed by sesame seeds, flax seeds, chopped pecans, chopped coconut, and chia seeds. In a glass measuring cup I put about 2 tablespoons of coconut oil, 2 tablespoons of smooth nut butter (I used peanut, but you can use whatever you like – almond, cashew, sun butter, macadamia nut), 3 tablespoons of apple sauce, and about a 1/2 cup of Golden syrup and mixed together. Pour over the dry ingredients, and stir!
I baked it in my oven at 170C for about 10-12 mins, gave it a good mix, then baked it about another 10 mins. You need to stick close by as it can quickly go from lovely golden brown to BURNT!
Once it’s cooled, you can add in chopped dried fruits like dried apples, strawberries, cranberries, raisins, sultanas, mango, apricots – the sky is the limit! (Full recipe follows at bottom of page)
So, why Golden syrup and not maple syrup or honey?
I’d always known of Golden syrup as a key ingredient in many English and Australian desserts, such as treacle tart, flapjacks, and ANZAC biscuits.
After I came across an organic golden syrup made from sugar beets (Zuckerrüben), I began researching all the various kinds of sugar/sweeteners. Since I had this syrup sitting in my cabinet, I decided to give it a try instead of honey or maple syrup in the granola. This product I bought at Alnatura is made in Germany from sugar beets. It has a deep nutty flavor that is very distinctive.
Regular white sugar is made from sugar beets in Switzerland (organically grown beets if it is Bio). Beets are grown locally and processed in Frauenfeld, TG. If you’ve ever driven past a field and one end is loaded high with what looks like weird brown rocks, you’ve see some sugar beets!
Sugar made from sugar cane is more expensive as it’s an imported product. You can buy it in both organic and conventional varieties.
And local honey in Switzerland is very delicious, but also very expensive. Honey is a natural product, and slightly less ‘manufactured’ than beet syrup, however the golden syrup is a by-product of the sugar-making process.
The granola was fantastic. Sweet but not overly so, with the yummy nuttiness from all those seeds and nuts. The recipe was very loosely based on one I’d seen at Oh She Glows. All measurements are approximate – use less or more of what you like. I didn’t add any spices, but cinnamon is always a yummy addition. 🙂
In a large mixing bowl combine:
2 to 2.5 cups rolled oats
1/2 cup almonds, chopped or sliced
1/4 cup sunflower seeds
1/4 cup flax seeds
1 tablespoon chia seeds (optional)
1/4 cup sesame seeds
1/4 cup shredded coconut
1/3 cup chopped pecans (optional – any other nut will do as well)
1/4 cup pumpkin seed (optional)
1/2 tsp cinnamon (optional)
1/2 cup Alnatura Bio Goldsirup, or pure maple syrup, or honey
2 tablespoons coconut oil, melted
3 tablespoons applesauce (unsweetened)
2 tablespoons smooth nut butter (I used peanut, but use whichever you like best)
Add after the mixture has cooled:
1/3 cup dried cranberries (or raisins/sultanas/dried strawberries, apricots or whatever else you like)
Mix together the dry ingredients (do not add the dried fruit). Mix together the wet ingredients, and pour over the dry. Mix well with a spatula.
Spread mixture thinly on a baking sheet lined with baking paper. Don’t be impatient and spread it too thick! It won’t crisp up or some will be crispy and some soft…listen, I’m the most impatient cook in the world so I have made this mistake! It took me three batches to do all of mine. I ate dinner between batches. 😉
Bake at 170C for 10-12 mins, mix the granola well, and bake another 10 or so minutes (watch it closely the last few minutes so that it doesn’t burn). Bake longer if it’s not deep golden brown. Let cool on the baking sheet. Do the next couple of batches and when it’s all cooled, mix in the dried fruit and puffed cereal, if using. Transfer mixture into an air proof container. I’d say it keeps a good couple weeks in the cabinet, but mine never lasts that long!