I’ve been making what feels like endless amounts of granola batches lately because being in lockdown seems to have resulted in us making our way through jars of the stuff at a rate of knots.
I know I’ve probably written this countless times before, but I honestly think that this is the best granola recipe I’ve made to date. It’s sweet, salty and filled with chunky clusters of goodness! I’ve found that the best method for achieving those big cluster pieces is to double bake them. During the first bake, I’ve really pressed the granola down as if I was making bars, then break this into large chunks and bake again to achieve that golden crispiness!
This is super easy to make, requires minimal prep and all of the ingredients are store cupboard staples. We’ve been enjoying this with pretty much everything: yoghurt, almond milk, ice cream, smoothie bowls and just straight from the jar in large handfuls.
Ingredients
- 1 1/2 cups oats
- 2 tbsp smooth peanut butter- I used Pic’s
- 2 heaped tbsp honey
- Handful chopped cashews
- 2 tbsp hemp seeds- could also swap for sunflower or pumpkin seeds
- 4 Chopped dates
- Pinch sea salt
Instructions
- Preheat the oven to 180c and line a tray with baking paper.
- In a saucepan, gently melt the peanut butter and honey together over a low heat, then stir this into the dry ingredients, insuring that everything is evenly coated.
- Transfer this onto the baking sheet and press down similarly to making granola bars. Pop into the oven to bake for 12 minutes until golden. Allow this to cool slightly, then carefully break into clusters and place these back into the oven to bake for a further 10 minutes.
- Let the granola cool completely, then store in an airtight jar or container.