{"id":3493,"date":"2015-12-03T10:05:42","date_gmt":"2015-12-03T10:05:42","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=3493"},"modified":"2022-11-15T15:49:21","modified_gmt":"2022-11-15T15:49:21","slug":"gems-gorgeous-granola","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/gems-gorgeous-granola\/","title":{"rendered":"gem’s gorgeous granola"},"content":{"rendered":"\n

When you learn how easy it is to whip up a batch of this gem’s gorgeous granola you\u2019ll be a convert. This version is much lower in sugar and oil than many store bought varieties and is full of nutritious ingredients. It is also about a quarter of the price of shop-bought granola. And everyone loves receiving it as a gift so I usually make a triple batch at Christmas.<\/p>\n\n\n\n

Because this granola is much less sweet than many supermarket versions, adjust the sugar levels to suit your taste. Also, feel free to make substitutes for whatever seeds and nuts you and your family like. If you want your granola to stick together in bigger lumps, just stir a couple of egg whites through the mixture before cooking it.<\/p>\n\n\n\n

You can use this in all manner of ways. I love it on top of plain yoghurt with a drizzle of honey and some chopped bananas. It is also yummy on top of oatmeal and is amazing, although on the less healthy end of the spectrum, on dark chocolate ice cream. Often it\u2019s nice to just grab a handful as you pass through the kitchen in need of a snack.<\/p>\n\n\n\n

It will sit happily in a jar for well over a week. If you leave it longer and want to \u2018refresh\u2019 it, simply toss it in a dry frying pan and heat through over a medium heat for a couple of minutes before using.<\/p>\n\n\n\n

Active prep time: 5 mins. Cooking time: 40 mins<\/p>\n\n\n\n

Ingredients – <\/strong>Makes around 900g (2.5lb)<\/p>\n\n\n\n

225g (2 and a quarter cups) rolled (old fashioned) oats \u2013 buy gluten free oats if you are making for someone who is GF<\/p>\n\n\n\n

120g (\u00be cup) raw sunflower seeds<\/p>\n\n\n\n

120g (\u00be cup) white sesame seeds<\/p>\n\n\n\n

240ml (1 cup) unsweetened apple sauce, or two eating apples finely grated<\/p>\n\n\n\n

1 teaspoon ground cinnamon<\/p>\n\n\n\n

1 teaspoon ground ginger<\/p>\n\n\n\n

60g (1\/4 cup) pure grade B maple syrup<\/p>\n\n\n\n

2 tablespoons runny honey<\/p>\n\n\n\n

125g (1 cups) whole raw natural almonds<\/p>\n\n\n\n

1 teaspoon sea salt<\/p>\n\n\n\n

2 tablespoons rapeseed (canola) or coconut oil<\/p>\n\n\n\n

zest of a large orange – don’t leave this out it makes such a difference<\/p>\n\n\n\n

To make:<\/strong><\/h3>\n\n\n\n
  1. Preheat your oven to 180\u00b0C (350\u00b0F).<\/li>
  2. Mix everything together well in a large mixing bowl, zest your orange straight over the bowl so that oils drop into the ingredients. I usually pop my bowl on my digital scales and dump each thing in one after the other, zeroing out each time to save mess. I use salad servers to mix it to avoid getting covered with everything.<\/li>
  3. Spread the mixture out on one or two large unlined cookie sheets\/baking sheets (depending on how big yours are). Make sure the mixture is spread thinly and evenly so that it will crisp rather than steam. Bake in the oven, turning over about halfway through baking with a large spatula and re-distributing the granola evenly during the baking process, most ovens will cook the outer edge of the tray fastest so I usually scoop the outside edges into the center to ensure even browning. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. All ovens vary so be sure to keep an eye (and a nose) on it towards the end as 5 minutes can mean the difference between lightly toasted and burnt!<\/li>
  4. Once it’s baked, allow to cool for about an hour on the tray, then store in an airtight container or jar.<\/li><\/ol>\n\n\n\n

    Equipment<\/h3>\n\n\n\n

    You can now buy the equipment I use in this recipe through\u00a0my shop<\/strong><\/a>. I\u2019ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don\u2019t cost you any more. These small fees help me keep creating all the free content I share.<\/p>\n\n\n\n

    Get more recipes like this<\/h3>\n\n\n\n

    Find more recipes for breakfasts\/brunch<\/a>\u00a0and oats<\/a> here.<\/p>\n","protected":false},"excerpt":{"rendered":"

    When you learn how easy it is to whip up a batch of this gem’s gorgeous granola you\u2019ll be a convert. This version is much lower in sugar and oil than many store bought varieties and is full of nutritious ingredients. It is also about a quarter of the price of shop-bought granola. And everyone…<\/p>\n","protected":false},"featured_media":2285,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[2575],"recipe-tag":[3826,3827,3828,3821,3822,3823,3824,3825,3539,3510,3506,3325,3321,3324,3148,3028,2928,2929,2840,2861,2863,2798,2787,2775,2777,2778,2779,2765,2738,2754,2755,2725,2706,2707,2690,2669,2613,2546,2545],"acf":[],"yoast_head":"\ngem's gorgeous granola - Cook with Gem<\/title>\n<meta name=\"description\" content=\"Gem's gorgeous granola is much lower in sugar and oil than many store bought varieties and is full of nutritious ingredients. It is also about a quarter of the price of shop-bought granola. 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