Sweet & Salty Granola.

Granola is one of those things that can be edited and adjusted a thousand times over, always with a slightly different result. I’d like you to think of the below as more of a framework than a recipe. You can of course, follow along exactly as I say, or you can adjust things to your tasting or to what you have available to you. Don’t hesitate to play around and see how it turns out. The seeds and the nuts can really be changed up for anything you’ve got lying around.

I really like this one because it’s quite savoury, sweet and spiced too, but it’s got a great salty, savoury punch! Because of this it goes really nicely with a dollop of good tart yoghurt and a scoop of a nice sweet jam or curd. It’s also an excellent snack, on its own, in the same way that you may snack on a trail mix. It’s great to add some crunch to a simple salad, it’s wonderful sprinkled over porridge and it’s exceptionally good with some nice poached fruit. Enjoy it however you please.

Ingredients:

2 cup rolled oats
1 cup coconut flakes
1 cup puffed rice or millet (or mixed puffed grains)
1 cup chopped nuts (pecans, pistachios, almonds, walnuts, macadamias, hazelnuts all good!)
¼ cup pumpkin seeds
¼ cup buckwheat
¼ cup sunflower seeds
¼ cup black and white sesame seeds
1 tablespoon nigella seeds
2 teaspoons cinnamon
2 teaspoons ground ginger or fresh ginger grated and added to the wet ingredients
½ cup olive oil or coconut oil
¼ cup honey or maple syrup
3 egg whites
1 tablespoon strong sesame oil
1 tablespoon soy sauce
A very generous pinch of flaky salt

Method.

Step 1.

Heat oven to 160 C. Line 2 baking trays with baking paper.

Step 2.

In your largest bowl, combine all of the dry ingredients.

Step 3.

In a small bowl, add your olive/coconut oil, sesame oil, soy sauce, egg whites and honey/maple syrup and combine loosely.

Step 4.

Pour the wet ingredients into the dry and toss around really well, making sure that everything is well coated.

Step 5.

Divide mix across your two baking trays and spread the mixture out so that it’s not too crowded.

Step 6.

Bake in the oven for 40-50 minutes, tossing the mixture around every 10-15 minutes so that everything gets nice and crunchy.

Step 7.

When nicely toasted, remove from the oven and let cool completely before breaking it up and filling an airtight container or jar.