Homemade Granola

With uni finished for summer and a few weeks before I begin my travels, I have found myself with a little extra time to try new things. Over exam time, my diet slowly deteriorated and I found myself surviving on copious amounts of coffee, Nutella and pasta. Now, I can focus on eating well again, so here is a little step-by-step guide to the delicious granola that I made today.

65g almonds
50g dried pineapple
30g dried cherries
25g raisins
20g coconut flakes
3 tbsp honey
2 tbsp extra virgin coconut oil
4 cups raw porridge oats
Dash of cinnamon
2 egg whites (optional)

Step One: Assemble favourite ingredients


This is why I LOVE granola. You can add just about anything you like, and really tailor it to your own taste. I had read other recipes which included a mix of maple syrup along with the honey and oil to bind the oats, but since I like my granola sticky and clumpy, I decided to stick to using just honey.

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This is the coconut oil I used. Some recipes call for vegetable oil etc, but since coconut oil is the healthiest (and also smells the nicest) I picked this up in Sainsbury’s. It wasn’t cheap, but a little goes a long way.

Step Two: Mix honey, coconut oil, cinnamon and oats image

This was really rather messy business, but there’s something about getting stuck in and using your hands to bind a mixture. Try to squeeze clumps together in order to get that lovely sticky consistency.

Step Three: Spread out on Baking Tray 


I lightly rubbed the foil in a little coconut oil in order to prevent everything from sticking. Then, I popped it in my (fan) oven at 140 degrees for ten minutes.

Step Four: Remove from oven, add fruit, nuts and egg whites

imageI hadn’t intended on adding egg whites but my granola was too loose, a lot like porridge, and wasn’t as clumpy or crispy as I had hoped. So, I added an egg white to each tray and stirred like fury. I popped it back in the oven for 20 minutes.

Step Five: Let cool for forty minutes


Admire your work.

Step Six: Enjoy!

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Et voila! Job done. Now go invite your friends round to share your masterpiece and rejoice at your culinary skill. Or, keep it all to yourself. I wouldn’t blame you.

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