My favorite Baked Granola
Also called ‘Happy Tummy Granola’, this is by far my favourite granola I have discovered whether homemade or shop bought. It make about 3 lb or 1.3 kg and I have come to live on this for breakfast as its sits so well on my tummy, I can even get up and eat breakfast now before setting off for my morning yoga class.
Maybe this is because soaking the oats with a little live yogurt beforehand helps to reduce anti nutrients which can interfere with digestion. Baking the granola brings out a toastie flavour in the oats and the cinnamon, vanilla,syrup and raisins add sweetness without upsetting blood sugar, raisins and syrup can be left out if dried fruits are a problem for you and fresh fruit can be added instead on the day. Remember you need to soak the oats the day before you bake it.
100g / 4oz coconut oil or 100g / 4 oz unsalted butter. (I used coconut oil).
800g / 1 3/4 lb large oat flakes.
150 ml / 1/4 pint olive oil.
4 tablespoons bio live yoghurt.
4 teaspoons vanilla extract
50g / 2oz date or maple syrup (I used date).
4 teaspoons ground cinnamon.
150g / 5 oz sunflower or pumpkin seeds. (I used a mixture and added a little bit extra of each as I love them so much).
100g / 4 oz flaked almonds or chopped hazelnuts (same as above I used both and a little extra of each).
150g / 5 oz raisins or chopped unsulphured dried fruit. I added some cranberry and sultanas with mine.
Stage 1: The day before you bake the granola melt the coconut oil or butter and let it cool down to just warm, put the oats into a mixing bowl with the olive oil, yoghurt, vanilla extract, syrup and 400ml / 14 fl oz of water and mix together with a wooden spoon. Pour the cooled melted coconut oil or butter onto the oat mixture and mix until all the oats are covered and sticky, cover and leave at room temperature for 12-24 hours.
Stage 2: Preheat the oven to 160 C / 140 C fan oven / gas mark 3. Tip the mixture out the bowl and spread out over 2 baking trays breaking the mix up into smaller bite sized lumps. Bake for 30 minutes then take the trays out and give it all a good shuffle, return to the oven and bake for a further 1 1/2 – 2 hours, turning the granola over every 30 minutes. The granola should be almost but not completely dry at this stage and not over golden, (there is one more bake before it is ready).
Stage 3: Sprinkle 2 teaspoons of cinnamon over each of the trays and mix it in, add the seeds and nuts now if you like them toasted (I do) dividing them equally between the 2 trays. Turn the oven up to 180 C / 160 C fan / gas mark 4 and bake a further 15 minutes until completely crispy and a good golden hue.
Stage 4: Leave to completely cool on the trays, then tip into a mixing bowl and add the dried fruit and seeds and nuts if not added earlier, mix well to distribute and store in an airtight container, will keep for upto a month.
I’m so glad I have managed to get this recipe blogged I can see this will be a staple in my cupboard for many years to come. You can find the original recipe in a book by Naomi Devlin ‘Food for a Happy Gut.’My gut is certainly happier after being on this for a month.