Granola from the Wood Fired Oven
Making a tray or two of granola is a fantastic way of using the residual heat of your wood fired oven. It also means you know exactly what’s gone in to your breakfast cereal and you can manage the sugar content to your taste; it no longer has to be weapons-grade muesli, as someone once described it to us!
If you haven’t got a wood fired oven, no problem; you can cook it in your regular oven at about 150C.
When we were involved with Dartmouth Food Festival, we met a remarkable teenager Ella who wanted to become a granola millionaire. She came to the food festival markets for several years and had quite a little business going selling the granola she had made in her parents’ kitchen – it was really impressive to see her in action. She’s now a management consultant advising in, of all things, granola for supermarkets so we made sure to pick her brains before we started testing.
Here are Ella’s top tips –
Here’s how we made our wood fired granola –
300g rolled oats
150g seeds – we used a mixture of sunflower, pumpkin, sesame and poppy seeds
120g mixed nuts, bashed up if they’re big – almonds, walnuts, hazelnuts, whatever you’ve got
120g dried fruit – sultanas, raisins, dried snipped apricots, dried cherries, dried cranberries, again whatever you have
60g coconut flakes
2tbsp sunflower oil
100ml maple syrup
2tbsp runny honey
Oven State/Door Etc
- Use different flaked grains in the granola – rye, barley etc. It’s a good way of using up those random packages in the cupboard
- Use different dried fruits – dried raspberries or blueberries are lovely and add a good zing
- Use different nuts or just one kind or none if you don’t like them
- Add some puffed rice into the cooked and crushed granola which will add volume, reduce the calories and keep the crunch
- Change the flavour of honey you use from a mild one to a stronger one
- Sprinkle some ground cinnamon into the mixture before baking – 1tsp will be plenty
- Use the cooked granola to make into granola bars or flapjacks
- Use the granola with reaspberries and cream or Greek Yoghurt to make a cranachan style dessert
Serve for breakfast with yoghurt and fruit although ours seems to disappear if and when we need a snack later in the day.
Let us know how you get on
David and Holly