I did consider naming this recipe ‘Dorset Granola’ but I realised that would mean nothing to anyone else other than myself and Laura, as the basis of this recipe came about when I went to stay at hers. We both love homemade granola, so it was only right that we made a batch together, plus we desperately needed something to top our smoothie bowls with, – we basically freestyled the recipe, adding what we fancied as we went but it turned out to be some of the best homemade granola that I’ve ever had and I knew that I had to recreate it as soon as I got home. Not only does this granola taste amazing, every time I have it I’m reminded of my stay so it’s adds a little bit of nostalgia to my breakfast too! With a little tweaking, this one doesn’t take about 3 hours to cook (we can blame Laura’s Dad’s very slow cooking french rice pudding for that though). And whilst I love adding choc chunks and getting creative with variations such as snickers and nutella, this granola takes it back to basics and is more of a classic variation; crunchy golden baked rolled oats and nuts infused with hints of maple and cinnamon with lots of sweet gooey raisins and dates – perfect alone with chilled almond milk and fresh fruit, in a dessert bowl or sprinkled over nice cream.
- 1 and 1/2 cups rolled oats
- 1/2 cup porridge oats
- 1 cup mixed nuts (I used cashews, hazelnuts, almonds, pistachios and walnuts)
- 1/4 cup ground almonds
- tsp cinnamon
- 1/4 cup olive oil
- 1/2 cup chopped medjool or deri dates
- 1/2 cup raisins
- 3 tbsp desiccated coconut
- Pre-heat the oven to gas mark 4 and line a large baking tray with grease proof paper.
- Add the oats, nuts, ground almonds, cinnamon to a mixing bowl and stir until combined.
- Pour the olive oil and maple syrup over the dry ingredients and stir well, ensuring everything is fully coated.
- Transfer the granola to the baking tray and bake in the centre of the oven for 30-45 minutes or until golden brown and fragrant. Make sure to remove from the oven to stir every 5-10 minutes, to ensure that it bakes evenly and doesn’t burn.
- Remove from the oven and leave to cool fully before stirring through the chopped dates, raisins and desiccated coconut.
- Transfer to an airtight container where it will keep for up to 6 weeks.
- Enjoy alone with chilled nut milk, sprinkled on your nice cream, porridge bowl or as a snack straight from the jar!
If you make this, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas x