A Light Granola
During the years we have tried many different granola recipes and were always surprised at how much oil was used. We have been on the hunt for a lighter version for a while now and stumbled across this recipe in the Margot Henderson cookbook 'You're All Invited'. Born Kiwi, Margot moved to the UK where she worked in some of the best restaurants in London and married Fergus Henderson (St Johns Restaurant). Margot is celebrated in her on right, being the brainchild of Rochelle Canteen in East London.
There is something particularly comforting about eating granola in winter. The toasted nuts, caramelised spices and sweet note of honey goes perfectly with stewed fruit and yoghurt. We have long since devoured our first batch, however will likely knock up another this weekend.
Recipe by Margot Henderson (Slightly altered)
- 2 tbls olive oil
- 250g porridge oats
- 250g wheat germ
- 150g oatbran
- 4 tbls sunflower seeds
- 2 tbls pumpkin seeds
- 2 tbls sesame seeds
- 2 tbls desiccated coconut
- 65g chopped blanched almonts
- 2 tbls clear honey
- 2 tbls white/black sesame
Preheat the oven to 150C. Heat the oil in a large pan, then add all the dry ingredients and stir in the honey. Turn down the hat and cook for 10 minutes, stirring continuously with a wooden spoon. Spread out on a large baking tray and bake in the preheated oven for 10 - 15 minutes, stirring a couple of times.
