Coconut & Mixed Nut Granola

The Bearded Bakery - Coconut Granola

Lockdown is still going. We’ve stocked up on dried goods but we’re avoiding going to supermarkets, opting mainly for a veg box delivery and buying dried goods like flour, nuts and seeds from specialised online stores or smaller local independent shops. We’ve been finding places like this to be well stocked and quieter. As such, access to normal cereal has been minimal, but access to the components to make granola has been significantly easier. So we finally felt it was time to try and make a homemade granola recipe.

The Bearded Bakery | Homemade Granola

I’ll keep this pretty simple. The key ingredients in this recipe are as follows, and you can mix and match some of the other bits.

  1. Oil – we used butter
  2. Oats
  3. Sugar
  4. Desiccated coconut
  5. Syrup – we used a split of 50/50 split of honey and golden syrup, but different ratios and different syrups will work
  6. Nuts – we used a mixture of different nuts but you can mix and match. Opt for a cheaper nut for the bulk like a walnut unless you’re feeling particularly flush. We also used some seeds.

The key is the oil and sugars as they’ll get the granola nice and crunchy and help it cling together. The types of nuts you use are less essential and more come down to flavour combinations, what you can get hold of and what you can afford to use. For clarity, we used almonds walnuts, pistachios, flaked almonds and pumpkin seeds. The main nuts being almonds and walnuts.

This recipe will make about 1kg of granola, you can multiply it to make more.

The Bearded Bakery - Granola Recipe

Simple Nut Granola Recipe

A simple granola with mixed nuts and desiccated coconut.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Keyword: Granola
Servings: 20 portions (around 50g each)

Ingredients

  • 110 g unsalted butter
  • 195 g syrup (we used a mixture of honey and golden syrup)
  • 200 g demerara sugar
  • 175 g oats
  • 170 g desiccated coconut
  • 100 g mixed seeds & flaked almonds (we used flaked almonds and pumpkin seeds)
  • 150 g Mixed nuts (we used walnuts, almonds and pistachios)
  • 1/2 Orange, zested (optional)

Instructions

  • Preheat your oven to 150°C (130°C fan assisted) and line a couple of large baking trays with greaseproof paper.
  • In a medium sized pan, melt the butter with the sugar, syrup and zest. You want the butter to have melted and combined but you don’t want the mixture to boil.
  • Mix together all of the dry ingredients in a large mixing bowl.
  • Pour the syrup and butter mixture over the dry ingredients, mixing well until all of the dry ingredients are coated.
  • Transfer the mixture to the prepared baking trays, making sure they’re well spread out and in one single layer on each tray.
  • Place the trays in the oven, baking for 10 minutes undisturbed.
  • Remove from the oven and turn the mixture in each tray. Return to the oven and keep checking every 5 minutes.
  • The granola will be done when the mixture has turned a golden brown colour. Be very careful not to overcook. It will likely still seem a bit soggy when you take it out, but it will crisp up as it cools.
  • Allow to cool completely in the trays and transfer to an air-tight container once cooled.

Orange & Lemon Polenta Bundt Cake

Orange & Lemon Polenta Bundt
I turned 30 last week. I don’t really know how that happened, but I’m going to play along and claim that I’m OK with it, and that I’m not remotely having a miniature crisis of self. I celebrated with good friends, eating pizza at my favourite place in Walthamstow (long term readers and anyone that follows me on my instagram will know that that’s SoDo Pizza Cafe), before flying off for a week in Iceland with my girlfriend, Maddie. Iceland was an absolutely incredible trip, including the best cinnamon bun of my life, numerous mountains, black sand beaches, infinite waterfalls and the most metal church I’ve ever seen. I’ll probably get around to that trip properly at a later date, but it was something from that adventure which prompted me to crack out my new bundt tin; Skyr. It’s everywhere in Iceland and you can use it in the same way as yogurt for most things, but it’s a bit thicker with a slightly different flavour.
Read more