Northern Woods Farm Granola
Easy to make, delicious to eat and packed full of stuff that is good for you. A great alternative to highly processed breakfast cereals. My granola always sells out very quickly when I put it on the weekly menu, usually just to a few customers who snap up several bags at a time! So, for the granola fans out there, here is the recipe.
- 170 g rolled oats
- 85 g rye flakes
- 85 g barley flakes
- 75 g walnuts
- 75 g almonds
- 50 g cashews
- 50 g coconut shavings untoasted
- 50 g pumpkin seeds
- 40 g coconut oil
- 120 g honey
- 1 Pinch of salt
- 1 Pinch of ground cinnamon
- 1 x egg white
- 75 g dried apricot
- 75 g raisins
- 50 g dried apple
- Preheat the oven to 150 degrees celsius (fan) and line a large baking sheet with baking parchment.
- Roughly chop the walnuts, almonds and cashews.
- Mix the chopped nuts with the oats, rye and barley flakes, pumpkin seeds and coconut shavings.
- Gently melt the coconut oil and honey together in a small pan, then add the salt and cinnamon.
- Whisk the egg white until frothy.
- Tip the coconut oil and honey mixture and the egg white into the bowl of dry ingredients and mix thoroughly until the dry ingredients are coated with the wet ingredients.
- Pour all the ingredients out onto the baking sheet, ensuring they are evenly spread, ideally in a thin layer.
- Place in the preheated oven and bake for 30 minutes. Stir the granola every 10 minutes to ensure that it bakes and browns evenly. The edges will brown first, so keep a close eye on them to make sure they don’t burn.
- Whilst the granola is baking, roughly chop the dried apple and apricots and mix together with the raisins.
- Once the 30 minutes baking time is up, check that the granola is evenly baked and a golden brown colour. If it is still quite pale, put the tray back into the oven for a further 5-10 minutes, but watch it carefully!
- Place the tray on a wire rack to cool. Once the granola is cooled, stir through the dried fruit and store in an airtight container. If stored properly, the granola should stay fresh for up to 4 weeks.