Granola for Granny

More goodies, less sugar.

This recipe changes every time I make it, depending on what needs using up and what I’ve run out of. This version would be the one I’d make for a convalescing, but discerning, Granny.

• 250g large rolled oats
• 75g hazelnuts, chopped
• 50g desiccated coconut
• 25g sunflower seeds
• 25g pumpkin seeds
• 25g wheatgerm
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon

• 50g oil – something unobtrusive like sunflower oil.
• 50g honey
• 1 teaspoon vanilla paste

• 1/4 teaspoon salt
• 1 egg white

Preheat oven to 140C. Grease a large baking sheet, or cover with baking parchment.

Mix the solid ingredients in a large bowl. Stir in the oil, honey and vanilla, until everything is well distributed. Whisk egg white and salt together in another small bowl until frothy and stir into the mixture. Spread fairly evenly all over the baking tray, making sure there’s plenty at the edges, which tend to burn.

Bake for 20 minutes. Turn the granola over carefully with a fish slice, to brown evenly, but trying to leave any clumps intact. Bake for another 15-20 minutes, until golden, but before the nuts burn.

Allow to cool completely on a rack, it will crisp as it cools. Only when cool, mix in the dried fruits and break up any clumps that you feel are too large. Store in a tin.

This has evolved over several years, with me trying various recipes: drastically reducing sweetness and adding to nuts, seeds etc. I originally included some dried fruit too (as pictured), but even if you ensure it really is dry, the granola goes soggy after a day or two. You could always add some dried fruit when you serve – say with fresh fruit and yogurt – plus maple syrup if you have a sweeter tooth than me.

The egg white sounds odd, but ensures the granola forms satisfying clumps. The aha moment was whisking the egg white with the salt, as it allows even distribution of both, so you don’t taste egg white; or get lumps of salt, or mouthfuls with none.