This granola was a big hit on our first Tres Posh retreats in Ibiza. It’s basically roasted oats and you can roast yours with whatever you like. Add whatever you have in the cupboard, you don’t have to stick rigidly to the recipe. Try white choc and dried apricots or macadamia and goji – or you could play with the spices. For us though, you must add flaked coconut or you’re really missing out. We like ours with plenty of cinnamon, ginger and coriander seed.
We use jumbo oats – they take a bit longer to roast. Smaller oats will set crispy more quickly bit they also burn more easily. Smaller oats also tend to hold a little more oil when you’re mixing so jumbo oats turn out leaner. This granola is not too sweet either, so if you have a sweeter tooth, add more syrup.
It’s nice with quality plain yoghurt and we like to trim some fresh mint and pomegranate into the yoghurt too for the coolness and liquid-y pops. Almond milk is good but be careful not to get the sweetened one otherwise things will get too sweet. Fruit on top really adds to the joy.
Ingredients
500g jumbo oats
150ml olive oil
50g date syrup
2 teaspoons ginger powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons coriander powder (or you can substitute the above with some ground mixed spice, find your own blend)
100g pumpkin seeds
75g flaked coconut
150g seedless raisins
150g whole almonds
Method
Preheat the oven to 180
Roll the oats together with the oil, pumpkin seeds and date syrup. Once it’s mixed consistently add your spices and mix. Spoon out evenly onto a baking dish or a lasagne dish. Keep an eye on the oats in the oven and turn regularly. You want the oats to roast evenly. If you’re not careful the oats at the top can burn, so too can the ones round the edge of the dish so keep rolling the oats to even the roasting. It can take about 30 minutes to roast them properly and the smell is ace.
You’ll recognise they’re roasted when they’ve all taken some golden colour and you might be getting one or two that are just starting to blacken. The pumpkin seeds are a good indicator too, you don’t want to overdo them. Getting the pumpkin seeds to the point where they have roasted just a little too much is really tasty but also dangerous without practice because they spoil quickly after that crucial point.
Once roasted, take the dish out and let it all cool completely. Turn a couple of time during the cooling process to release moisture. Releasing this moisture helps the granola become crispy and also to stay fresh and dry while you’re storing it later.
Once completely cooled add your other ingredients and turn so they’re all evenly distributed.
Other ingredients we’ve tried: dried apricots, white chocolate, macadamia, goji, chopped dates, dried cherries, brazil nuts, dried pineapple, bee pollen to serve, blueberries and fresh fruit, bananas to serve, drizzle extra syrups, cacao nibs for the posh amongst us, flax seed.
Please leave feedback, recommendations and notes from your trials.
Thank you for reading. And happy granola-ing.
Other breakfast recipes to try:
The Mat Movement 