Using the quantities in the Amateur Gourmet’s blog with my ingredients I can present to you: Magpie’s genius granola. Damn it’s good. It’s like risotto. You make the basic staple first and then add the flavours to it in any combination that works. Recipes like that are incredibly freeing.
2 cups rolled oats
1tsp mixed spice
1 tsp salt
Toss these dry ingredients together like a salad. Note: I wouldn’t put as much salt in as that. I did and I could taste salt sometimes.
3 tblsp melted butter
4 tbsp light brown sugar
Mix these together and pour onto the dry ingredients. With hands alone, squeeze the nectar into the oats, making fists in the mixture until the syrup is even throughout. The oats should be lightly coated with a thin sheen of sweetness.
Now you have the base.
Preheat the oven to 160 C or 325 F and prepare 6 tbsps each of four different nuts, seed and dried fruit. This particular genius combination was chopped dates, whole almonds, pumpkin seeds and sultanas.
Spread the oat mixture chunkily across a baking tray. It’s best not to put too much on one tray because it doesn’t crisp up so well. Put into the oven for 10 mins.
Take out, turn over the pieces and sprinkle the 6 tbsp almonds across the surface. Back into the oven for 10 mins.
Take out, turn over the pieces and sprinkle the pumpkin seeds over. Back into the oven for 5 mins.
When the oat rubble is golden brown and becomes crunchy when cool, remove from the oven and sprinkle over the chopped dates and sultanas.
Mix it all up, cool thoroughly, and store in an airtight jar.
There are, of course, a variety of routes that granola can take to your belly.