- 350g jumbo oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 100g mixed seeds
- 80g peanuts
- 250g canned chickpeas
- 1 ½ tsp chilli flakes
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp ground cumin
- 2 tsp crushed coriander seeds
- 2 heaped tsp flaked sea salt
- 80ml rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Heat oven to 180C/160C fan/gas 4. Toss together the oats, mixed seeds, peanuts, chickpeas (after draining them and patting them dry) in an oven tray along with the chilli flakes, turmeric, ground cumin, crushed coriander seeds and flaked sea salt. Stir through the rapeseed oil. Bake for 25-30 mins or until lightly golden and crunchy, stirring halfway. Leave to cool completely before storing (see below). Sprinkle over salads and soups.
How to storeThe best way of storing granola is in an airtight glass jar. It will keep for up to six weeks.