Granola Master Recipe

I have an entire family of oat lovers - my kids (fortunately!) love this healthy grain served in a variety of ways: as granola, granola bars or as muesli (oats soaked in milk overnight). Granola doesn't sit around very long in my house and I have been making it very often since I discovered how easy peasy it is to do so. I am just so happy that I no longer have to spend good money on those expensive boxes at the supermarkets. 

The great thing about home made granola is that you can use the best quality ingredients (for example, organic oats, dried fruits and nuts) and control the amount of sugar and oil that goes in. The end product tastes amazingly store-bought. I found this Granola Master Recipe on Chubby Hubby and its a great master recipe because you can swap the ingredients for whatever else you fancy as long as the proportions stay about the same. 

The rolled oats, sunflower seeds and the pumpkin seeds are non-negotiable as in they form the base of the granola but beyond that, you can add in any type of nuts or dried fruits. I've used whatever I can find in my pantry - from cashews, macadamias to walnuts and brazil nuts; and for dried fruits, cranberries, apricots and raisins as well as buckwheat puffs. I doubt I'd ever buy those boxed granola ever again!

Granola Master Recipe (1 kg)

Recipe from Chubby Hubby

• 300 g (3 cups) rolled oats (or equal parts rolled barley/rolled spelt and rolled oats)
• 125 g (1 cup) raw pumpkin seeds
• 130 g (1 cup) sunflower seeds
• 50 g (1 cup) unsweetened coconut chips (optional) - I didn't use)
• 125 g raw macadamias or other nut of your choice (I used walnuts)
• 90 g raw cashews or other nut of your choice 
• 85 g (packed ½ cup) light brown sugar
• 1 tsp kosher salt
• 120 ml (1/2 cup) maple syrup, Grade B
• 120 ml (1/2 cup) olive oil or coconut oil
• 75 g (about ½ cup) raisins or cranberries (optional)
• 2 tbs chia seeds or flax seeds (optional)

Method

• Preheat the oven to 150° Celsius using the convection/fan setting. Line a baking plan with parchment paper.
• In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, macadamias, cashews, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 55 minutes.
• Place on a rack to cool completely. Stir in raisins and chia seeds. Store in an airtight container.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Vivian of Vivian Pang’s Kitchen.