My New Granola Recipe - How to Make, Store and Use it!

It's so satisfying making your own granola, and of course, much healthier! Even brands like Dorset Cereals pack their cereal and granola with added sugar (often 15%), and they cost a fortune for what is essentially: oats, seeds, nuts and dried fruit. Once you've made your own, you won't want it any other way. If you're a foodie, you should find all the ingredients in your cupboard, and if not, try and be creative.

Ingredients (makes about 750g)

- 300g plain oats

- 50g quinoa (optional)

- 100g pumpkin seeds

- 170g mixed whole nuts

- 25g sunflower seeds

- 2 tbsp sesame seeds

- 2 tbsp linseeds

- 175g maple syrup

- 2 tbsp honey (optional)

- 1/2 tsp cinnamon (or 1 tsp if you love cinnamon)

1. Turn the oven to 150°c. Start by mixing all the ingredients together in a large bowl. 

2. Once everything is combined, divide the mixture in two. Place half onto a big baking tray and into the oven for 40-60 minutes.

3. With the other half of the mixture, you can be a bit inventive. I added 1/2 tsp cinnamon, 1/2 tsp ground nutmeg and 1/2 tsp ground ginger. Another alternative is to add vanilla extract or almond extract.

4. Pour the mixture onto another baking tray and put it in the oven. Cook both batches of granola for roughly 40 minutes, stirring occasionally, until golden and crunchy. After removing the trays from the oven, bunch the mixture together and leave them to cool thoroughly (uncovered for at least a few hours). This will help create clusters. 

This granola should keep fresh for a month or so in an air-tight container, but no doubt it'll be eaten up quickly! Add some raisins, banana chips or dried fruit to jazz it up, or layer it with desiccated coconut.

3 quick ways to use it:

     With milk or yoghurt for breakfast.

Layered up with yoghurt and fruit as breakfast or pudding.

Sprinkled on top of a delicious salad. 

Or as a light snack...

Spring Salads with a Variety of Dressings

Quinoa and Barley Salad with Ratatouille and Roasted Nuts

Ratatouille is so simple to make, and I love putting it in salads. Add it to quinoa or barley, mix in some chopped coriander and a few squeezes of lemon juice, then top it with roasted nuts for a yummy alternative to standard salads. 

Cucumber and Pomegranate Salad with Mixed Nuts and Seeds

Pomegranates add that extra sweetness to salads, and if matched with a sour lemon dressing, you can't go wrong. Mix 2 tsp mayonnaise with 2 tsp dijon mustard, then add the juice or half a small lemon. Gradually pour in good quality olive oil until it reaches a good consistency.

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Seafood mixes are a great way to bulk up salads and make them look and taste exotic. Use the dressing mentioned above, and add some honey to sweeten it up a little.

Mushroom and Pomegranate Salad with an Assortment of Nuts

Match the sweet pomegranate seeds with a balsamic dressing. Shake up 4 tbsp good quality olive oil with 1 tbsp balsamic vinegar, half a garlic clove (crushed), 1 tsp dijon mustard, a few dashes of worcester sauce and a pinch of sugar in a jam jar. If you shake it well, the ingredients won't separate. Add another sprinkle of vinegar if you want it extra tangy.