Ottolenghi's Granola
The classic maple and honey granola with dried fruits, nuts, seeds and oats.
Equipment
- 2 baking sheets
- 1 large bowl for dry ingredients
- 1 medium-sized bowl for dried fruit
- Measuring cups
- 1 small saucepan to heat liquid ingredients
Ingredients
Dry Ingredients: (You can substitute the types of seeds, nuts and dried fruits as necessary.)
- 6 1/2 Tbsp / 60 g whole unskinned almonds
- 5 Tbsp / 40 g Brazil nuts Use raw, unsalted Brazil nuts
- 5 Tbsp / 40 g cashew nuts Use raw, unsalted cashews
- 1/2 cup / 60 g pumpkin seeds Use raw pumpkin kernels
- 1/2 cup / 60 g sunflower seeds Use raw, unsalted sunflower seeds
- 1 cup / 100 g dried apricots, coarsely chopped
- 1/2 cup / 60 g dried cranberries
- 1/2 cup / 60 g dried blueberries
Syrup: (Substituting the ingredients below might cause an inferior result.)
- 1/4 tsp salt
- 3 Tbsp water
- 2 Tbsp canola oil (do not substitute)
- 2 Tbsp sunflower oil (do not substitute)
- 1/2 cup / 120 ml maple syrup (do not substitute)
- 1/2 cup / 120 ml honey (do not substitute)
Instructions
- Preheat oven to 275°F / 140°C. Coarsely chop all the nuts and put them in a large mixing bowl.
- To make the syrup, mix together all the syrup ingredients in a small saucepan. Place over low heat and stir while you warm the syrup gently. Once it is warm, pour it over the seeds, nuts, and oats and stir well with a wooden spoon.
- Line a large baking sheet with parchment paper and spread the granola over it evenly. It should form a layer no more than 3/8 inch / 1 cm thick. If it is too thick, consider using 2 pans. Bake for 40 minutes, turning and mixing the granola 2 or 3 times. When ready, it will have taken to a dark, honey like color. Don't worry if it is soft; once it is cool it will turn crunchy. Remove from the oven. While the granola is still warm, but not hot, stir in the fruit. Leave to cool on the pan and then transfer to a sealed container. It will keep for up to 2 weeks.
Tried this recipe?Let us know how it was!