Always check the labels of the products you use.
Method
- 1
Bake. For the Granola: in a mid-sized bowl, mix rolled oats, wheat germ, flax seeds (if using), plus chia. Toss using a flexible spatula to mix, next mix in buttermilk plus melted butter. Cover using plastic or a kitchen towel plus keep to one side till oats are stiff and dry, around 20 minutes (this chia will look a little fuzzy, but that is normal). Mix in sugar and salt, cover, and leave to stand till the mixture looks loose plus damp off the dissolved sugar, around 30 minutes. For the Mix-Ins: While that is happening, adjust oven rack to middle position and heat to 175°C. Mix pumpkin seeds, chopped almonds, and pecan pieces on a paper-lined half sheet pan and toast till fragrant and just starting to brown, around 10 minutes. Move to a big bowl, toss with oil, next scatter with salt; reserve the paper-lined half sheet pan. Mix in dried apricots, dried cherries, and dried blueberries too. Granola: Reduce oven temperature to 150°C. Scrape oats onto the paper-lined half sheet pan plus spread in an even layer when the sugar has dissolved. Bake till evenly golden brown and dry to the touch, around 100 minutes, pausing every 25 minutes or so to lift the mixture off the oven plus mix well with a pair of forks. Move to the bowl of fruit and nuts when the oats are amber brown plus dry to the touch. Toss with a flexible spatula till everything is uniformly mixed, next return to the baking tray and spread so it sits level to cool, around 45 minutes. As soon as this granola has cooled, move to an airtight container plus store upwards to 6 weeks at room temperature.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 40 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10 g per serving
20 % of the 50 g daily maximum · 40 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 266 kcal |
| Protein | 6.4 g |
| Carbohydrate | 33.5 g |
| of which sugars | 17.9 g |
| of which free sugars | 10 g |
| Fat | 13.5 g |
| of which saturates | 4.1 g |
| Fibre | 4.9 g |
| Salt | 0.17 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
