225g Jumbo Oats
60g Pumpkin Seeds
60g Sunflower Seeds
140g Lightly chopped nuts of your choice (hazelnuts, almonds, walnuts, cashews, macadamia or Brazil all work well)
220g Dried fruit of your choice (apricots, cranberries, golden sultanas and cherries are good to use)
For the syrup
5 tbsp Rapeseed Oil
100g Maple Syrup
Granola first made an appearance in 1863, then called “Granula” but it wasn't until the late 1960s that the modern style of Granola was invented, slowly growing in popularity until hitting the mass-market in 1972. It has continued to grow in popularity ever-since but not always for the better: some producers have added cheap fillers to reduce the production costs thereby lowering the quality of what should be a deliciously sweet, crunchy, nutty and fruity cereal.
These days, to get the good stuff, it is a luxury but it doesn't have to be so - make your own for the really good stuff but at a sensible price...make your home smell amazing in the process!
Why not make some for a Kilner jar and make a nice present as a nice little surprise or a thank you, is a really easy thing to do when making a batch for yourself, but you might find the recipient turning up on your doorstep soon after with the empty jar craving a refill.
Prepare all the dried ingredients in a bowl keeping the dried fruit and chocolate separate.
Make the syrup by warming all the syrup ingredients together gently in a saucepan until mixed.
Combine the syrup with the dried ingredients in the bowl whilst warm and spread evenly on a tray lined with baking paper and bake at 140°C for about 40 minutes turning after 20 and 30 minutes, until golden and toasted in colour.
Remove from the oven and mix in the dried fruit while still hot.
Let the granola cool completely on the tray before adding the chocolate.
Mix well and store in an airtight container.