vii #16: 7 variations on granola

Welcome back to vii, a weekly newsletter featuring an exploration into seven somethings. I’m always complimented on my granola (which has been frequently gifted) so today I’m sharing the recipe.

There’s a celebratory day for absolutely everything and allegedly tomorrow is national granola bar day. I’m not encouraging you to pick up a highly processed bar in honour, but I am using it as an opportunity to share my granola recipe with you.

A few days before Christmas I got this message:

Disappointingly for some, there are no grand plans to stock in the likes of Sainsbury’s or Tesco. But the good news is that it’s a simple one for you to recreate at home.

It’s something that looks a little different every time I make it. The most consistent thing I find is the rate at which it disappears, whether I’m putting it on my breakfast or not! So please feel empowered to switch it up and customise your granola too. I’d love to hear what variations you try!

200g chopped nuts and seeds

200g oats

pinch of fine salt

1/3 cup / 80ml neutral oil

1/4 cup / 60ml maple syrup

1. Roughly chop the whole nuts and add to a bowl with the rest of the dry ingredients

2. Mix together the dry ingredients and then add the oil and syrup, mixing to combine

3. Spread onto a lined baking tray and bake in a preheated oven at 160 C (fan) for 30 minutes, stirring halfway

4. Leave to cool on the tray before transferring to an airtight container

You will see no suggestion of desiccated coconut from me because it is the devil’s dandruff! However, here are 7 granola variations for you to play with…

1. Go nuts - play with the combinations of chopped nuts and seeds (I love including flaked almonds as they help form great clusters)

2. Switch the sweetener - Use golden syrup or honey instead of maple syrup

3. An alternative oil - Try olive oil or maybe even sesame oil instead of a neutral oil

4. Spice it up - Add 1 tbsp ground cinnamon or other spices of your choosing

5. Chocoholic - Add 1 tbsp cocoa powder with the dried ingredients. You could even add chocolate chunks once cooled and before storing

6. Get fruity - Stir through dried fruit once cooled and before storing

7. Make it savoury - think black pepper, chilli flakes, paprika, sumac, parmesan

Happy granola making and may your breakfast bowls be both beautiful and delicious!

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