Here I am in the centre of the universe (Sydney), and I go out to buy granola. I cannot find anything that fits the bill, Izzy! Too sweet, all of them. Then of course, catering to our PARTICULAR tastes: none of us in this family likes too much dried fruit in our toasted cereal.
I tried all the supermarkets and delis and even the health food shops. I was actually in the local health food shop, and while talking to the lady there about the perils of store bought granola, we both came upon the same conclusion: make your own!
As I write this now, you have written your very last essay for your Bachelor of Arts degree. Dad and I are so proud of you, Izzy! I remember clearly how we dropped you off one cold and windy Melbourne night at Ormond College to begin your life at university. The rest of us made our way back to the Northern Hemisphere without you, feeling empty and sad. You were so BRAVE, cheerily waving us goodbye!
I am thankful that is all behind us now, and we live on the same continent. You have been amazingly independent and positive, carving out a new life in Australia, away from your family. Your kind and sweet nature has been rewarded by deep friendships, and Melbourne has been a good home to you. Grouse is a group house most people would envy. You are a wonderful group.
Wow- back to…….granola! I think having road tested a couple of varieties with the wider family here, and across the way at Darling Point, and a nice compromise has been reached. But here’s the thing: granola is so PERSONAL! You might like raisins in it but not coconut. I love coconut in mine, but not dried apricots and cranberries. So Izzy, add what you like, and leave off what you don’t, but the base works well, and isn’t too sweet, and is as always…….easy to make! I’ve been eating mine with a dollop of yogurt and some sliced fresh fruit over it. Very fine!
- 4 cups rolled oats
- 1/2 cup sunflower seeds or a combination of seeds you like: try linseed, chia, flax seeds,pepitas, etc.
- 1/2 cup desiccated coconut
- ¾ cup sesame seeds
- 1 cup unsweetened apple sauce or pear or prune compote if you prefer it
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup honey
- 1/2 cup soft brown sugar
- 2 cups almonds slivers
- 1 teaspoon sea salt flakes
- 1 tablespoons vegetable oil
- 2 cups raisins or other dried fruit of your liking
- Mix everything except the raisins together very well in a large mixing bowl.
- Spread mixture evenly on cookie sheets lined with grease proof paper, and bake in 170°C oven, turning over regularly. Should take anything from 40 minutes to an hour.
- Once golden brown, allow to cool and mix with the raisins or other dried fruit. Store in an airtight jar.