Best ever granola (with lots of variations)

The best bought granola I’ve ever eaten is Jemima’s Deli’s Tahini Grain Granola. I couldn’t resist the temptation to make something similarly delicious, and this peanut butter granola is the result. (If you’re not a fan of peanut butter, use tahini instead.)

When I had a guesthouse, I made granola every week in industrial quantities and I confess it was a bit of an operation. My streamlined recipe here, the result of much finessing, is baked in a 33 x 23cm traybake or roasting tin and comes together easily. There are quite a few ingredients – I can count eleven plant points, if you’re into gut health – and I find it helpful to tick them off as I go along, otherwise I always seem to miss one out. I have given the exact baking time for my oven (from a cold start) but keep an eye on the granola as it bakes. If it isn’t as crisp as you wish after cooling, you can give it another burst in the oven for 10-15 minutes, but don’t get carried away.

The recipe can be varied according to taste or what you have in your cupboard – suggestions beneath.

10-12 servings

250g rolled oats

100g pecans, halved

35g desiccated coconut

45g pumpkin seeds

35g sunflower seeds

10g sesame seeds

1 teaspoon salt

100g smooth peanut butter (I use Manilife Deep Roast Smooth)

30g honey

60g maple syrup

50g date molasses

30g sunflower or other neutral oil

1 teaspoon vanilla extract

To serve: fresh berries or sultanas (I vary day by day)

1 Combine dry ingredients. Measure the first seven ingredients into a large mixing bowl.

2 Prepare the wet mixture. Combine remaining ingredients in a Pyrex jug and microwave for about 40 seconds, stirring a couple of times, till smooth and warm but not boiling. (Or do this in a pan on the hob.)

3 Mix together. Pour the wet mixture into the mixing bowl and stir till the dry ingredients are evently coated.

4 Prepare to bake. Line a 22x23cm traybake or roasting tin with baking paper, folding up at the corners. Spread the mixture evenly into the tin and pat down firmly with a spatula or wooden spoon; the more firmly you do this, the more clumpy your granola will be.

5 Bake. Turn the oven to 130C fan (150C conventional) and put in the granola. After 20 minutes gently stir the granola, pressing down again to maintain clusters. Bake for 20 minutes more, stir, and bake for about 10 more minutes until a deep golden colour and springy to the touch (it will crisp as it cools). I leave it to cool overnight in the switched-off oven with the door ajar.

VARIATIONS

·      I sometimes use half pecans, half roasted peanuts (such as Manilife Deep Roast Salted Peanuts)

·      You can use tahini instead of peanut butter (such as Belazu Authentic Tahini)

·      You can use brown or muscovado sugar instead of honey, and if you don’t have date molasses, increase the maple syrup to 110g

·      For sheer indulgence, stir in 100g finely chopped dark chocolate after cooling.