Decent quality shop-bought granola can be quite pricey. It’s surprisingly inexpensive to make at home. It’s easiest to bake the granola in the evening so that you can leave it to cool naturally in the oven overnight. That ensures a granola that is super-crunchy and will stay that way for at least a few weeks. The boys like it with milk, but it’s also delicious served with fresh fruit and some yogurt (click here to make your own homemade yoghurt). It’s also great sprinkled atop overnight soaked muesli (recipe coming soon).
The original inspiration for this recipe came from America Test Kitchen’s Almond Granola, but I have cut the oil and used a wider variety of nuts and fruit. To ring a change, I occasionally also add cinnamon.
A tip – measure the oil first and then the maple syrup. Easier to get the syrup out of the cup.