Nic Dempsey

I have a go-to granola recipe and I love it, the other day I found this recipe in my notes on my phone. Usually if I copy a recipe into my notes, I make a note of where it’s from but not this time, so if this is anyone’s recipe please let me know because it’s really good.

As a general rule, with the exception of the oats and occasionally the maple syrup, I never have these ingredients on hand but this week, I had cranberries left over from the wedding cake baking, and maple syrup and brown sugar in the house, so it seemed like I should buy the pecans and get on with trying this out.

It works, I was worried that it doesn’t have enough stick in it but it’s not overly sweet and I’ve been eating it all week withorange and lemon flavoured yoghurt. I kind of want to grate orange zest into it but I really enjoyed having granola with nuts in it and I think it’s very open to adaption.As usual there was some modification from the original. I’m guessing that it’s an American recipe but I used UK cups for the measurements and then weighed the ingredients so it’s now in weight because as I get older I prefer it. I also used more cranberries and sunflower oil because we don’t have cannola oil (we actually might but I have never used it!)

What

• 300g oats
• 200g chopped pecans
• 80ml pure maple syrup
• 95g soft brown sugar
• 60g sunflower oil
• 1 tsp sea salt
• 250g dried cranberries

How

1. Preheat the oven to 150C. Cover two baking trays with foil
2. Put oats, pecans and brown sugar in a large bowl and stir together.
3. In a separate bowl, whisk together syrup, salt, and oil.
4. Combine the oats and syrup mixture, then spread evenly across the baking trays
5. Bake 35 minutes, then stir gently (try not to break up the clumps) and bake for 25 more minutes.
6. Take it out of the oven
7. Once cool, put in a big bowl and stir in the cranberries.