I love rustling up a big batch of granola every now and again – mainly it helps to use up left over baking ingredients and bits in the cupboard. This recipe is for those wildly out of date bags of fruit and nut you find in the back of the cupboard that still look fine, but you’re on the fence as to whether you should bin them. In fact, this recipe is their saviour.
This week’s granola is also another addition of #slapdashbakingwithhannah. I love baking and cooking, but I often freestyle and don’t want to sacrifice my love of the kitchen to purely share perfected recipes on insta and now here I guess! I do love you all, but I need to strike some balance between turning my hobby into a job. I find granola is one of those throw a little of everything in and hope for the best, kind of games.
400g (ish) Gluten free oats
Real Handful Blackcurrant blast
Pistachios (shelled obviously)
Crunchy peanut butter
Anything else you desire
- Get those oats in a bowl. I poured mine by eye, but I’m guessing it was around 400g. The amount of oats completely depends on the size of the batch you want to make – use as much or as little as you want.
- Throw in allll the good stuff. The fruit, nut and seeds etc. For this recipe I used a load of nuts alongside the Real Handful mix which has a yummy array of dried fruit as well.
- Mix all the dry ingredients together and then add maple syrup. I swear by Clarks. Not to be confused with the shoe shop. Essentially, you want everything to be covered / soaked through with maple, but not drenched. So use as much as you need for the amount of oats you’ve gone for. I would say this batch used maybe a third of my bottle?
- Blob some bits of crunchy peanut butter through the mix. I usually just go for aldi’s own crunchy peanut butter, because for £1.25 and 500g you can’t go wrong! But in terms of branded, Pip and Nut or Mani Life would be my other choices. Mani Life deep roast is to die for.
- Stir everything together and then tip onto a baking sheet covered with greaseproof . Spread the mix out as much as possible, or use two baking trays if needed, to ensure it’s an even layer.
- Toast in the oven at around 200 degrees for 15-20 minutes or until it looks crisp.
- Set aside to cool and then tip into a jar.
Want to know what went into this bowl o’ goodness? ?
- Heat some frozen berries in a saucepan until they simmer down into a jam / compote like consistency and caramelise banana slices in a pan with a sprinkling of demerara sugar.
- Fill your bowl with 0% greek yoghurt (I used fage) and top with the heated berry mix, the homemade granola above, walnuts and the caramelised banana.
- Enjoy for brekkie.