My Go-To Granola

There is something about having a large jar of granola on my kitchen counter that makes me feel in control: there is always going to be something to eat- and most importantly, something that everyone likes! It also makes me feel virtuous, like I have mastered some level of domestic goddess-hood. This is my go-to basic granola recipe, the one we made at Ochre and the one that I return to more than any other. It is simple and fuss-free, nothing too complicated to overwhelm my kitchen routine or tastebuds in the morning.

At home I often make a simpler, more economical version omitting the pistachios, cherries and cocoa nibs. Sometimes if I am doing this I will add in a cup of chopped or flaked almonds with the base mix, increasing the maple and oil by a small splash or simply substituting them for some of the coconut and seeds. In fact, this base is lovely and flexible. If you don’t love coconut, add a few extra seeds or nuts. If you don’t have pumpkin seeds, add extra sunflower seeds, and so on.

If I am feeling like a change I love to make this with butter and honey instead of olive oil and maple syrup, simply melt them together in a small saucepan before adding to the dry mix- I especially love to use chopped hazelnuts when making it with butter.

You can also add some spices to it, a little cinnamon, ground ginger or cardamom- or a touch of all three- is really warming in the winter. My general rule of thumb when baking with spice is less is more- start with half a tsp and add more from there if you feel the need.

Granola is one of those things that is so easy to make but can sometimes feel like a task that I just don’t have time for. And so I have started to sometimes make it in two parts, whereby I mix it all up one day, put in the a container in the fridge and then bake it off another day when I have a spare hour, or if the oven is already on, it works perfectly!

I love to eat granola with thick natural yogurt and fresh or poached fruit, and at this time of the year I make the most of stone fruit season. I love cooking them in just a little vanilla sugar and lemon juice, their own juices releasing to provide the ‘poaching’ liquid.

A little note on the add-in ingredients here: they are completely optional. I love the combination of pistachios, dried cherries and cocoa nibs, but they are not a part of the base recipe. If using pistachios in granola, it is best to add them after cooking the granola as cooking them with the base mix will turn them brown in colour and dull in flavour. For the best result, toast them separately for 5-6 minutes, just until their colour is brightened.

Granola

Base mix:

4 cups of rolled oats

1 cup unsweetened coconut (dedicated or flakes, both work)

1 cup pumpkin seeds

1 cup sunflower seeds

1/2 tsp salt

Wet:

3/4 cup maple syrup

1/2 cup of olive oil

1 tsp vanilla extract

Add ins (optional):

3/4 c pistachios- toasted for 5-6 minutes until bright green

1/3 c cocoa nibs

1/2 c dried cherries

• Mix the base ingredients together in a bowl, making a well in the center. In a separate bowl, mix together the wet ingredients and add to the center of the dry mix. Stir well to combine.

• To bake, preheat the oven to 350F/180C (330/160). Grease a baking tray with a little olive oil and spread the granola mix evenly onto it. It should be about 1/2-3/4 inch thick. Place into the oven and bake, stirring every 15-20 minutes for about 45-60 minutes until it is golden brown- time will vary depending on your oven and how thick it is layered in the pan.

• Remove from the oven and cool completely, running a spatula underneath to make sure it doesn’t stick to the pan as it cools.

• Store in an airtight container for up to a month.