The first time I made granola I used Alton Brown’s recipe, which worked very well, but it used up all of the maple syrup we had and it took 1 hour to cook.
So this time I replaced the maple syrup with golden syrup and I cooked it at a higher temperature for half the time. The result was even better as the mixture produced more yummy clusters.
So this is my recipe for granola:
- Makes: This amount will fill a 1.5 litre (6 cup) canister, but it’s difficult to say exactly how many servings it will provide as I mix this with Rice Krispies and sliced banana for breakfast. Plus there are so many other things you can add to it like dried fruit or pumpkin seeds.
- You will need: a large bowl and a baking sheet
- Cooking time: 30 minutes
- Oven temperature: Gas mark 4/350°F/180°C
- 45g (¼ cup) light muscavado sugar
- 90g (¼ cup) golden syrup
- 60g (¼ cup) vegetable oil
- 300g (3 cups) rolled porridge oats
- 75g (½ cup) mixed nuts, finely chopped (I used a food processor)
- Preheat the oven to Gas mark 4/350°F/180°C.
- Mix the sugar and golden syrup in a large bowl and melt either in the microwave or over a saucepan of simmering water, then add the oil and mix well.
- Add the oats and nuts and mix until well combined.
- Spread the mixture onto a baking sheet and bake in the in the lower half of the oven for 30 minutes, stirring occasionally to ensure even browning and pressing the mixture down before you return the mixture to the oven.
- Leave to cool, then store in an airtight container.