Jamie Oliver Granola Recipes

AWESOME GRANOLA DUST

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Place the oats, nuts and seeds in your largest roasting tray. Toss together and roast for 15 minutes, stirring halfway.
• Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then, in batches, simply blitz to a rough powder in a food processor, tipping it into a large airtight jar as you go for safekeeping.
• To serve, you can have loads of fun - the simplest way is 50g of granola dust per person, either with cold cow's, goat's, soya, nut or oat milk or 2 tablespoons of natural yoghurt, and a handful of fresh fruit (80g is one of our 5-a-day). You can make porridge using 50g of granola dust to 200ml of milk, then top with fresh fruit, and this ratio also works for a smoothie - I like to chuck 1 ripe banana and 1 handful of frozen raspberries into the mix too. It's even a great base for pancakes - simply beat 2 heaped tablespoons of granola dust with 1 heaped tablespoon of wholemeal self-raising flour, 1 mashed banana and 1 large free-range egg, then cook as normal. And in winter, try a hot drink - heat 25g of granola dust with 200ml of your favourite milk to your desired consistency.

SUPER TOASTED GRANOLA WITH CHEWY FRUIT

Steps:

• Preheat the oven to 150ºC/300ºF/gas 2 and warm the honey through in a saucepan.
• Chop up the almonds then spread over a large baking tray with the oats, seeds and coconut.
• Pour over the warm honey and mix with a spoon, then pop in the oven for 20 minutes, stirring every so often.
• Meanwhile, destone the dates and chop up with the rest of the fruit.
• After 20 minutes, add all the fruit, stir once (try not to touch again until it is cool) and put it back in the oven for another 10 minutes. It should be clumping together nicely.
• Remove from the oven and allow to cool before breaking it up and storing in jars or airtight containers for up to 1 month. Serve with yoghurt and fresh or poached seasonal fruit.

JAMIE OLIVER GRANOLA

Steps:

• Preheat the oven to 350. Put your dry granola ingredients including coconut and cinnamon, except for the dried fruit on a sheet pan. Stir well and smooth out. Mix maple syrup, olive oil and vanilla in a small bowl. Drizzle over granola and stir.
• Place in the preheated oven for 25 to 30 minutes. Stir every 5 minutes take the granola out, stir it, and then smooth it down with a wooden spoon and return to the oven. Be very careful not to burn it.
• While it is roasting chop up any large dried fruit. When the granola is nice and golden, remove it from the oven and add the dried fruit.
• Once it is cooled, store in sealed container. It will last up to 2 weeks.

ELEVEN MADISON PARK GRANOLA

Steps:

• Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
• In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
• Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
• Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

GOOD-FOR-YOU GRANOLA

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
• Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.