i love granola but i have to change most recipes to suit my nut allergy, i cant eat nuts but i can eat seeds so i replace a lot of things with more seeds, chuck i whatver you ahve got that is avaiable i say! this makes quite a lot and it is half of the nigella recipe! i store it in old washed out coffee jars apparently you should store it in the fridge so that the oils in the seeds dont go rancid. to be honest it never ahngs around that long in our house. I dont half the ginger as i like the taste, i would say to alter the spices to taste. And if i am honest really honest i dont usually measure stuff out i guess, im very naughty heheh

Ingredients

20 serv.

rolled oats↗225 g
sunflower seeds↗60 g
poppy seeds↗60 g
flax seeds↗60 g
pumpkin seeds↗60 g
white sesame seeds↗60 g
ground cinnamon↗1 teaspoon
ground ginger↗1 teaspoon
golden syrup↗100 g
liquid honey↗4 tablespoons
light brown sugar↗50 g
(sometimes i use granulated molasses)
salt↗1⁄2 teaspoon
sunflower oil↗2 tablespoons
raisins↗150 g

Step-by-step instructions

1
preheat oven to gas mark 4 line a large tray with baking parchment so your granola wont get napalmed to the tray,.
2
in a large bowl mix everything togther EXCEPT FOR THE RAISINS! other wise you will end up with charcol raisins. mix it all well and sprad on the baking parchment.
3
barke in the oven for about 40 minutes turning half way to ensure even browning. sometimes this can take up to an hour but just keep an eye on it.
4
once baked allow to cool and mix in raisins store in an airtight jar. experiment by putting in other seeds nuts if your not allergic and fruits and try compotes instead of the honey.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App