My weekday breakfast has- dare I say it- started to turn into quite a bore. Much as I love creamy, smooth peanut butter with a drizzle of honey on a lightly toasted slice of bread, well, there’s really only so much of that I can take day after day, week after week.
Add that on to my feeling like I haven’t been in the kitchen for eons, I really didn’t need much more of a reason to make something a little different for breakfast, in the form of Nigella’s granola.
While this was incredibly simple to make, I simplified things a little more by pouring everything straight into my baking tray and mixing them all up in that rather than mixing them in a separate bowl than pouring them into the baking tray as Nigella suggests. I also plumped up the raisins by soaking them in a bit of hot water and drained them before adding them into the baking tray halfway through baking.
Such is the beauty of homemade granola that I left out everything I hate in my granola like dried fruits of any sorts and sunflower seeds and put in what I love (hazelnuts and flaxseed) and it turned out way better than any store-brought granola I’ve ever had.
Inspite of my absolute detest of drinking cow’s milk, I found myself either having to have my granola dry or tipping my cup of black Pu’erh tea into the bowl, both of which not sounding like very appealing ideas at half past seven in the morning the next day. So I ended up having it with just a bit of milk but I must say it really was quite a delicious way to start the day.
So for now, I guess it’s goodbye toast with peanut butter and honey, hell000o granola! Until I start running out of granola that is.
Andy’s Fairfield Granola [adapted from Nigella Lawson's Feast]
Ingredients
225g rolled oats
1 tbsp white sesame seeds
1 tbsp flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
60g golden syrup
2 tbsp honey
50g caster sugar
1/4 tsp molasses
75g almonds
75g hazelnuts
1/2 tsp Maldon salt
1 tbsp sunflower oil
85g raisins
- Preheat the oven to 170C. Soak the raisins in just enough hot water to cover them for 5 minutes. Drain them and set aside.
- In a baking tray, mix everything but the raisins together. Bake for 30 minutes, stirring the granola halfway through. Add the raisins in and bake the granola for another 10 minutes or until golden brown and crunchy. Let cool completely before storing in an airtight container.
