Today I am making my breakfast cereal. Since I started making this I haven’t been interested in getting boxed cereal. My other favourite breakfast is porridge, hot in winter and cold in summer.
You can substitute other nuts and seeds for the ones suggested here, just keep the total quantities more or less the same and it will be fine.
- 3 1/2 cups rolled oats
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces
- 1 cup shredded coconut
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp grated or ground nutmeg
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- 6 tbs unsalted butter
- 1/2 cup honey
- 2 tsp vanilla extract
- Heat the oven to 250oF/120oC/GasMark¼to½). Line a large rimmed baking sheet with greaseproof paper.
- Heat the butter and honey together in a small saucepan over low heat until the butter melts. Stir in vanilla. Remove from the heat.
- Place the oats, almonds, cashews, coconut, seeds and spices in a large mixing bowl and toss to combine.
- Pour the hot liquids over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist.
- Turn the granola into the prepared pan and press firmly with a spatula to create an even layer, about 1/2 inch thick. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.)
- Cool completely in the pan, then lift an edge of parchment and break the granola into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal).
- Store in plastic bags or air tight container at room temperature. It will keep for 2 weeks.
Serve with milk or natural yogurt, or eat out of hand.
Add fresh or dried fruit/berries, whatever you have. If you are making cereal bars you may like to mix in dried fruit before cooking. I leave them out for cereal as I like to use different ones each day to add variety.
Makes about 3 pounds