Spiced Granola

Posted On January 1, 2016 By Kathryn

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1.7KG of granola

300g rolled jumbo oats

150g buckwheat flakes*

150g barley flakes**

100g buckwheat

100g hazelnuts

100g pistachio nuts

50g pecan nuts

7 pieces of preserved stem ginger , chopped roughly

250ml maple syrup

50ml stem ginger syrup-strained from a jar of stem ginger

250ml sunflower or ground nut oil

1/2 tbsp treacle***

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp all spice

100g almonds, toasted****

100g dried banana

100g dried mixed fruit/berries

50g pumpkin seeds

50g sunflower seeds


  1. Preheat your oven to 150’C, 300’F, gas mark 2. Line two large baking trays with baking parchment and set aside.
  2. Weight out the oats, buckwheat flakes, barley flakes, buckwheat, hazelnuts, pistachio nuts, and pecan nuts- mix together well.
  3. In a saucepan, weigh out the maple syrup, stem ginger syrup, chopped preserved ginger, oil, treacle and all of the spices. Place on a medium to low heat, and warm gently until the treacle has melted- this should only take 2-3 minutes. Use a whisk to combine the ingredients well.
  4. Pour the warm liquid over the dry ingredients and thoroughly mix all of the ingredients so that the dry ingredients are very well coated with the spiced syrup.
  5. Divide the mixture between the trays and spread out so that the trays are completely covered with the granola mix.
  6. Bake in the oven for 50 minutes to 1 hour. Check it regularly, you are looking for the grains to turn a deep golden colour. 50 minutes may be enough if your oven is on the hotter side. Half way through swap the tray on the higher shelf to the lower shelf, and vice versa to ensure even cooking. When ready, remove from the oven and allow to cool completely on the baking trays.
  7. When cool, break the granola up into smallish chunks in a bowl. You can use your hands for this or the end of a rolling pin.
  8. Weigh out the almonds, dried banana, dried fruit and seeds and add to the crushed granola. Mix together well.
  9. Store in airtight containers and enjoy until your hearts content.

The all important *stars*

*If working to a tight budget, it is no problem to just use jumbo oats- no biggie whatsoever!

**Same as above!

*** Treacle can be a real pain in the ass for sticking to EVERYTHING, including you. So, run your measuring spoon under some very hot water before measuring out treacle. The troublesome black stuff will slide off your spoon beautifully.

**** To toast almonds, place them in a dry frying pan on a medium heat. Watch over them carefully as they begin to turn golden brown. Flip or turn them regularly as they toast- it should only take a few minutes. When ready, remove from the pan immediately as they continue to cook in the hot frying pan.