Granola

Granola

By
Annie Morris and Jonny Shimmin
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781784880552

‘Granola is to the world of mainstream breakfast cereals what folk music is to throwaway pop.' Seb Emina,The Breakfast Bible (Bloomsbury Publishing, 2013)

Granola is a baked cereal and is surprisingly simple and easy to make. There are two main components to a granola: your dry and wet ingredients, which can be altered to achieve the flavours and textures you prefer.

You'll find quality granola sits proudly on the shelves of farm shops and delis alike. It's now beginning to make waves on the supermarket aisles, but making it yourself at home means you can enjoy yours warm, straight from the oven. It doesn’t have to be for breakfast either — we love a sweet granola just as much, as part of a dessert.

This recipe is inspired by the very first granola that we sold at a market – it has been slowly and steadily tweaked as we received feedback from our customers. We originally included hazelnuts in the recipe, which are still one of our favourite nuts for a granola (and you can easily substitute if you prefer), but eventually settled on the more luxurious pecans. This recipe has stood the test of time and so when we came to choose which granola to start selling in shops in 2015, this was the obvious choice. Annie + Jonny

Recipes in this Chapter

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