Toasty olive oil granola

2016-01-05 14.53.04

This recipe is from Nigella Lawson’s new book Simply Nigella. I found mixed reviews for the book—and the accompanying show—online, but I love it. Or rather, I love to hate it. The recipes sound very simple and tasty, Nigella looks rather incompetent with the kitchen utensils and is very verbose… Still, I am quite sure this is not the last recipe from this book to be  featured on this blog.

I have done the nutrition analysis on this recipe in the MyFitnessPal app, and assuming this amount gives 15 portions, each portion will be about 60 g and will have about 310 kcal. Add to this some yogurt, and it makes a very nice breakfast.

Ingredients

300g rolled oats (not instant), preferably organic
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon sea salt flakes
100g natural skin-on almonds
75g sunflower seeds
75g pumpkin seeds
50g brown flaxseeds
50g flaked almonds
25g sesame seeds
125ml extra-virgin olive oil
125ml maple syrup

1 × large baking sheet approx. 46 × 34 × 1.5cm

Procedure

1. Preheat the oven to 150 ° C/ gas mark 2 and line your baking sheet with baking parchment.
2. Tip the oats into a large bowl, add the spices and salt and mix well.
3. Now add all the nuts and seeds, and mix well again.
4. 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 onto the prepared baking sheet, and move it around so that it covers the tray evenly.
5. 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 30 minutes, and then sit the tray on a wire rack until the granola’s cold.

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