The beauty of making homemade granola is you can mix things up quite a bit without following a recipe to a T. I made this batch after polishing off the previous, with ingredients that are stocked in my pantry. I didn’t have enough honey and there wasn’t any maple syrup or apples at home, so I added more dark brown sugar. It may not be as healthy, but it’s a simple enough substitute to stave off that granola craving. Chuck out almonds if you hate them, and add your favourite nuts. Make it less sweet. Turn the sweetness up a notch. Switch out cranberries for raisins, dates or even figs. Add a little more salt for that savoury hit. Mix in a superfood such as flax seeds, like what I did. The possibilities are endless!
As we speak, this batch is fast disappearing from the granola pot, and my husband is already asking me to make more bars for work as he doesn’t have time to go for or even heat up packed meals during his crazy calls. I can’t think of a more delicious and versatile source of quick energy boost.
Hang on to your granola clusters, everyone, these will have people reaching into your stash more often than you wish for!
Almond, Cranberry & Flax Seed Granola Clusters
500g rolled oats
200g golden flax seeds
100g sesame seeds
250g whole unsalted almonds
2 tsp salt
300g dark brown sugar
5 tbsp olive oil plus extra for greasing pan
250g dried cranberries
1. Preheat fan-assisted oven to 150 degrees Celsius.
2. Combine oats, flax seeds, sesame seeds, almonds and salt in a large bowl.
3. Warm brown sugar, honey, oil, stirring constantly to combine over medium heat in a non-stick saucepan and slowly drizzle over dry mix whilst stirring the mix constantly to make sure all of the granola is coated.
4. Line jelly roll pan with baking parchment and generously grease the parchment with more olive oil. Be sure to grease things up properly because you wouldn’t want the granola to stick to the parchment. Add granola mix to the pan, spreading to form a layer.
5. Bake for 45 min, stirring every 10 min. Add cranberries at the 40-minute mark.
6. Once baked, let granola cool completely. Break into clusters or cut into bars before storing granola in a clean, airtight container for a month.