Homemade Granola

In these challenging times, let us keep calm and be socially responsible. Let us observe all the safety guidelines and restrictions to help stem the spread of infection. While being in lockdown may not be the most pleasant experience, we should all do our part to keep everyone safe and to help alleviate pressure on our health care systems.

In my home country, a national confinement order came into effect yesterday. As I am stuck at home, I naturally turned to my kitchen for solace. Now is the time to make some comfort food. Being under a lockdown, there are some constraints regarding ingredients. Thus, I am making use of whatever I currently have at home.

Today, I made granola. Not only is it comfort food but also it is so versatile that it can serve as breakfast, snack or even dessert. This granola is adapted from the granola recipe in Zoe Nathan’s cookbook Huckleberry: Stories, Secrets, and Recipes From Our Kitchen. I reduced the amount of butter a little. I used a mix of sunflower seeds, pumpkin seeds, and walnuts in my granola because that is what I had on hand but you can use any mixture of nuts and seeds that you have at home. Likewise, while I added some dried blueberries, you can choose to add whichever dried fruit you have available.

This granola is great on its own. It can be served with yoghurt, milk or kefir for breakfast. It can also be eaten for dessert with ice cream.

Homemade Granola

360 g rolled oats

150 g honey

1 teaspoon coarse sea salt

1/4 teaspoon cinnamon or true cinnamon (optional) (I used true cinnamon)

80 g unsalted butter, melted

150 g mixture of toasted nuts and/or seeds (I used an equal mix of sunflower seeds, pumpkin seeds, and walnut pieces)

150 g dried blueberries or other dried fruit

Method

Preheat the oven to 160°C. Position a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, mix together the oats, salt, cinnamon, honey, and butter. Transfer the mixture onto the parchment-lined baking sheet. Bake for 25 minutes. Halfway through baking, stir the mixture with a spoon to ensure even baking.

Add the nuts and seeds. Mix. Bake for another 5 minutes.

Cool. Add the dried fruit. Mix.

Store in an airtight container.

This granola keeps at room temperature for up to two weeks. For longer storage, store in the freezer.