I’m not sure there is anything that makes you feel more like a grown up than making your own granola.
I felt pretty grown up when I passed my driving test at the grand old age of seventeen. I felt extremely grown up when I managed to do something to the boiler that meant I got the hot water back on. And I felt like a proper grown up when I managed to flag a man down on the motorway to help me check my tyre pressure on my car. But I can assure you, I never feel more grown up then when I make my own granola.
It makes me feel like I should be wearing a bonnet and a frilly apron and should be a member of the Little House on the Prairie. But in a really good way. You know?
I can assure you that having friends over for breakfast and whipping out a jar of homemade granola in the morning will be far more effective than having DOMESTIC GODDESS tattooed on your forehead. And less painful. And more delicious. And less obvious.
My gorgeous breakfast granola pots take homemade granola to the next level in deliciousness.
Okay, so not only will whipping up a batch of homemade granola make you feel like a smug slug but it is also so much healthier than any of the shop bought stuff. By making it yourself you know exactly what’s going in there, which I always find rather reassuring.
This granola is gluten free and is also packed full of seeds which are full of vitamins and nutrients as well as being full of fibre. So, as well as being completely delicious, it is truly nutritious, which is what Made by Margie is all about.
I like to make a big batch of this and keep it stored in an airtight container and it will keep for a good couple of weeks.
- 300g rolled oats (gluten free if you prefer)
- 50g sunflower seeds
- 50g pumpkin seeds
- 20g sesame seeds
- 3 tablespoons maple syrup - make sure you get the pure one, not one with added nasties
- 3 tablespoons of date syrup (or honey)
- 2 tablespoons of coconut oil, melted
- 2 tablespoons vanilla extract
- 2 teaspoons of cinnamon
- 50g raisins
- 50g dried cranberries
- Preheat the oven to 170C
- Pour the oats, seeds, vanilla and cinnamon into a large bowl. Then add the maple syrup, coconut oil and date syrup and give it all a really good stir.
- Line two baking sheets with greaseproof paper and then tip the mixture onto two baking sheets and spread it out evenly.
- Pop into the oven and cook for about 20-25 mins until lovely and golden and crunchy. Make sure you stir it at least once during cooking to stop it from burning.
- When it's done, remove it from the oven and stir in the raisins and cranberries. Allow to cool before tipping into an airtight container.
- Blackcurrant soya yoghurt (or any yoghurt of your choice)
- Coconut yoghurt (dairy free), but feel free to swap it out for any yoghurt you like
- Berry compote - the same as I did here, but I used Agave Nectar instead of sugar
- Homemade granola
- Mint sprigs
- Simply scoop a spoon of blackcurrant yoghurt into the bottom of your glasses.
- Then top with granola. Add a dollop of coconut yoghurt and berry compote and finish with a flourish with the Mint sprig.