This adaptable granola recipe is making my January resolution of making time for breakfast much easier to keep. I've called this pecan and blueberry granola but really you can adapt it to whatever you have in your cupboard (just swap the nuts and fruit for whatever you fancy). I always seem to have odd amounts of flaked almonds, hazelnuts, dried fruits and other bits and bobs left over from baking sessions and this is a great way to use them up.
Pecan & blueberry granola
70g (1/4 cup) agave syrup
1 tablespoon honey
2 tablespoons sunflower oil
2 tablespoons water
3 tablespoons dark brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
250g (2 1/2 cups) rolled oats
30g (1/4/ cup) sesame seeds
125g (1 cup) pecans (or any nuts)
30g (1/4 cup) flaked almonds (or any nuts)
100g dried blueberries (or any dried fruit)
50g raisins (or any dried fruit)
Heat the oven to 150C (300F or gas mark 2) and line a large baking tray or two small trays with baking paper.
Measure the agave syrup, honey, oil, water, sugar, salt and spices into a large saucepan and heat until the sugar has disolved and the mixture is well combined. Turn off the heat and add the oats, seeds and nuts (set the dried fruit aside for later) mixing until well combined.
Bake for around 30 minutes or until golden brown stiring with a wooden spoon half way through the cooking time.
Set aside to cool before mixing in the dried fruit and storing in a sealed jar.
Makes about 1.5 litres.