Spiced Pantry Granola

Granola is such a simple and delicious thing to make at home, and you probably already have everything you need to make it.

This recipe encourages you to use whatever you have to hand and get creative, so you can experiment with different nuts, seeds and spices to get a different granola everytime!

It’s also fermented using the live yoghurt which makes it easier to digest and means you can get the maximum nutrients out of your morning.

Makes approximately 1.3kg

Time: 10m prep / 12h ferment / 1h cook

500g rolled oats
500g combination of:
Nuts (almonds, walnuts, pecans, flaked almonds, brazils)
Seeds (hemp, sunflower, pumpkin)
6 tbsp live probiotic coconut yoghurt
170g olive oil
60g maple syrup
5 tsp combination of sweet spices:
Cinnamon, cardamom, mixed spice, all spice, nutmeg, ginger, cloves, turmeric
2 tsp vanilla (powder or extract)
2 large pinches smoked sea salt (I love Halen Môn)

Method:

1/ In a large bowl measure out 500g oats and a 500g combination of nuts, seeds or both

2/ In a medium bowl combine the other ingredients (yoghurt, olive oil, maple syrup, spices, vanilla and sea salt)

3/ Add the wet mix to the dry ingredients and combine until everything is evenly coated

4/ Cover with a large plate or tea towel and leave to ferment for 12-24 hours at room temperature

5/ Once fermented, preheat your oven to 160 degC and line two large baking trays with parchment. Evenly spread the fermented granola mix onto the trays

6/ Bake in the oven for approximately 1 hour turning the mixture every 10-15 minutes until lightly golden brown

7/ Remove from the oven and allow to cool completely before storing in an airtight container

8/ Serve with coconut yoghurt and compote.

For this recipe I made a fresh blackcurrant compote, by simmering 500g of blackcurrants with 1 tbsp of maple syrup for 20 minutes. You could use any fresh or frozen berries you like, some may not require sweetener, so taste and adjust to suit your palette.