I really like the column Grub Street Diet. Reading it makes me feel like a voyeur, but who wouldn’t be curious about what Lorelai Gilmore eats for breakfast. However, reading about all these wildly exciting meals made me realise that were I to be featured in Grub Street Diet, it would go something like: granola and yogurt, coffee, fruit, leftovers for lunch, more fruit (and let’s be honest, cake), dinner. The dinner part changes every day but I can safely say that I’ve eaten homemade granola every morning pretty consistently for the last 6 years, maybe longer. Obviously there are exceptions for holidays, some porridge during winter and breakfast with friends but most of my friends know that if we’re catching up on the weekend, I am pushing hard for lunch. None of this brunch rubbish. I like to have breakfast and lunch. I am not cheating myself out of one or other so I can eat a plate of eggs for $25.
Despite the fact that I have made granola dozens, if not hundreds, of times, I’ve never shared it here. For a while I was making this one, which started out as a recipe from the I Quit Sugar cookbook by Sarah Wilson. While my current recipe has the same bones (no fruit, lots of nuts and coconut), it’s even more delicious and it’s a bigger batch so, you know, win win. It was inspired by a recipe from Megan Gordon’s book, Wholegrain Mornings (one of my favourites of 2014) but I’ve changed so much that it doesn’t really resemble the original anymore.
Inspired by Sarah Wilson, I keep the amount of sugar in my granola very low. I use only two tablespoons of honey, rather than the 1/2 cup suggested by Gordon. I’ve also upped the amount of oats, nuts and coconut. In terms of nuts, my favourites are macadamias, almonds, pecans and hazelnuts but use whatever you like. If you like your granola fruity, stir through 1/2 cup sultanas, chopped apricots or dates when it comes out of the oven.
3 c rolled oats
1/2 c sesame seeds
1/2 c coconut oil or olive oil
2 heaped tablespoons honey
1/2 tsp each cinnamon and ground cardamom
1 tsp vanilla extract
3/4 c unsweetened coconut flakes
1 1/4 c raw nuts, roughly chopped
1. Preheat the oven to 160’C / 325F.
2. In a medium saucepan, stir the oil, honey, vanilla extract and spices together over low heat until the honey has melted. Remove from the heat and add the oats and sesame seeds. Mix well so that the honey is evenly mixed through the oats. Place on a non-stick baking sheet in an even layer.
3. Bake in the pre-heated oven for 15-20 minutes or until the top of the granola is starting to turn a gentle gold.
4. Remove the baking sheet from the oven and gently stir through the coconut and nuts. Return to the oven and continue to bake for another 15-20 minutes or until the granola is golden (the coconut and nuts should look nice and toasty). I generally start checking at the 10 minute mark and stir if it isn’t browning evenly.
5. When the granola is done, remove from the oven and leave to cool on the baking sheet. When it’s completely cool, move into an airtight container or jar. I find it keeps well for 2-3 weeks at least though usually it’s long gone before then!