January 18, 2016 by dgarnett2013
Toasted olive oil granola: Simply Nigella by Nigella Lawson, adapted by DG
- 300g rolled oats
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp sea salt flakes
- 100g natural skin-on almonds
- 50g sunflower seeds
- 100g pumpkin seeds
- 50g brown flaxseeds
- 50g flaked almonds
- 25g sesame seeds
- 125ml extra-virgin olive oil
- 125ml maple syrup
- Couple of handfuls of dried fruit – apricot, cranberries, raisins, sultanas etc
Preheat the oven to 150℃ and line your baking sheet with baking parchment.
Tip the oats into a large bowl, add the spices and salt and mix well (I use my hands for this).
Now add all the nuts and seeds, and mix well again.
In a measuring jug, combine the oil and maple syrup, then pour the mixture into the oats, nuts and seeds and, with either a fork, or hands encased in disposable vinyl gloves, mix to combine.
Tip on to the prepared baking sheet, and move it around so that it covers the tray evenly.
Put in the oven to toast gently for 30 minutes and then, with spoons or spatulas, turn it to help toast the underside as well. Put back in the oven for another 15 minutes. Add the dried fruit and cook for a last 15 mins, then sit the tray on a wire rack until the granola is cold.
Storage note Store in a sealed jar or an airtight container for up to one month.
Made the day the new, huge terrace began to begin to look finished.