Store Cupboard Granola
Makes around 1.5kg - which is several weeks' supply depending how many people in your household and how often you eat it!
Ingredients
- 125 g butter
- 150 ml honey
- 150 g demerara sugar I used Whitworths Fine Demerara Sugar
- 1 tsp vanilla extract
- 500 g rolled oats
- 150 g dessicated coconut
- 200 g nuts of your choice
- 150 g seeds of your choice
- 250 g dried fruit of your choice
Instructions
- Preheat the oven to 170c (325f), Gas 3.
- Place the butter, honey and vanilla extract in a small saucepan on a low heat and gently melt together.
- Mix the oats, nuts, seeds and coconut together in a large bowl. Pour over the melted butter and honey mixture stir and ensuring all the dry ingredients are coated. Finally stir in the demerara sugar until well mixed.
- Divide the mixture between several large baking trays and pushing down into a flat flapjack like layer but less compacted.
- Bake for 20 minutes keeping an eye on it towards the end to make sure it doesn't scorch. When golden, remove from the oven and allow to cool down (and the sugar to harden) in the trays before taking the granola out.
- When cooled, remove each thin slab of granola and break into chunks in a large bowl. Make sure it is absolutely cold before decanting to jars otherwise you will get condensation making the granola go soggy.
- Store in airtight containers - in my case these Le Parfait jars - until ready to eat. The granola can be stored in airtight containers for a couple of months.