When I ran the cafe, we’d prepare fresh granola every day for breakfast service. In the kitchen, it’d provide a good on-the-go snack, in between shifts. This is an updated version from iconic food writer, Annie Bell. I've simply added cardamom, to sit pretty, alongside the ginger. This formula is lighter, less sweet and every bit as tasty.
150g maple syrup
30g sunflower oil
1 heaped tbsp ground ginger
½ tsp ground cardamom
1 tsp vanilla paste
50g almonds, or nuts of your choice
40g sunflower seeds
25g sesame seeds
25g desiccated coconut
Sea salt to season
Set your oven to 170c.
In a large bowl, whisk to combine the syrup, oil, spices and vanilla paste.
Add the dry ingredients in one go, and thoroughly mix until every last oat flake is coated.
Transfer onto a large, lined baking sheet and bake for 25 minutes.
Check after 15 minutes, to make sure the granola isn’t catching. Stir through to break up the clumps and ensure an even bake.
Allow to cool on the baking sheet and store in an air tight container.
If you enjoy the sweetness of raisins in your granola, add a good handful, once the bake has cooled.
Serve with thick, Greek yoghurt, blueberries and a squeeze of lime.