Nigella Lawson’s Granola is made with rolled oats, ground ginger, ground cinnamon, Maldon sea salt flakes, natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, sesame seeds, extra virgin olive oil, and maple syrup. This delicious granola recipe creates a tasty breakfast or snack that takes about 2 hour and 10 minutes to prepare and can serve up to 12 people.
Ingredients Needed:
- 300 grams rolled oats (not instant)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon Maldon sea salt flakes
- 100 grams natural skin-on almonds
- 75 grams sunflower seeds
- 75 grams pumpkin seeds
- 50 grams brown flaxseed
- 50 grams flaked almonds
- 25 grams sesame seeds
- 125 millilitres extra virgin olive oil
- 125 millilitres maple syrup
How To Cook Granola :
- Preheat the Oven: Preheat your oven to 150°C (300°F) or gas mark 2. Line a large baking sheet (approximately 46 x 34 x 1.5 cm) with baking parchment.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground ginger, ground cinnamon, and Maldon sea salt flakes. Mix well, using your hands if necessary.
- Add Nuts and Seeds: Stir in the natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, and sesame seeds until evenly mixed.
- Combine Wet Ingredients: In a measuring jug, mix together the extra virgin olive oil and maple syrup.
- Combine Wet and Dry Ingredients: Pour the oil and syrup mixture over the oat and nut mixture. Use a fork to combine everything thoroughly.
- Spread and Bake: Spread the mixture evenly on the prepared baking sheet.
- Toast: Bake for 30 minutes, then stir with spoons or spatulas to ensure even toasting. Bake for an additional 30 minutes.
- Cool: Let the granola cool completely on a wire rack. It will crisp up as it cools.
Recipe Tips
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor. Old spices can be less potent and affect the taste of your granola.
- Mix Thoroughly: When combining the wet and dry ingredients, mix thoroughly to ensure even coating. This helps all the oats and nuts toast uniformly.
- Even Spreading: Spread the granola evenly on the baking sheet. This allows for consistent toasting and prevents some parts from burning while others stay raw.
- Stir During Baking: Stir the granola halfway through baking to ensure it toasts evenly on all sides. This helps avoid burnt spots and gives a uniform crunch.
- Cool Completely: Allow the granola to cool completely on a wire rack before storing. This makes it crisp up properly and prevents it from becoming soggy in storage.
How To Store & Reheat Leftovers
- Refrigerate: Let Leftovers granola cool to room temperature. Then, put it in an airtight container and keep it in the fridge. It will stay good for up to 2 weeks.
- Freeze: You can freeze leftovers Leftovers granola. Put it in an airtight container or bag and freeze for up to 3 months. Thaw at room temperature before eating.
Nutrition Facts
Serving Size: 1 cup (approximately 120 grams)
- Calories: 570
- Total Fat: 32 grams
- Saturated Fat: 3 grams
- Cholesterol: 0 mg
- Sodium: 10 mg
- Potassium: 370 mg
- Total Carbohydrate: 60 grams
- Dietary Fiber: 8 grams
- Sugars: 20 grams
- Protein: 12 grams
More Nigella Recipe:
- Nigella Coffee Ice Cream
- Nigella Limoncello Trifle
- Nigella Chocolate Self Saucing Pudding
- Nigella American Pancakes
- Nigella Blackberry Jam Recipe
Nigella Granola
Description
Nigella Lawson’s Granola is made with rolled oats, ground ginger, ground cinnamon, Maldon sea salt flakes, natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, sesame seeds, extra virgin olive oil, and maple syrup. This delicious granola recipe creates a tasty breakfast or snack that takes about 2 hour and 10 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F) or gas mark 2. Line a large baking sheet (approximately 46 x 34 x 1.5 cm) with baking parchment.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, ground ginger, ground cinnamon, and Maldon sea salt flakes. Mix well, using your hands if necessary.
- Add Nuts and Seeds: Stir in the natural skin-on almonds, sunflower seeds, pumpkin seeds, brown flaxseed, flaked almonds, and sesame seeds until evenly mixed.
- Combine Wet Ingredients: In a measuring jug, mix together the extra virgin olive oil and maple syrup.
- Combine Wet and Dry Ingredients: Pour the oil and syrup mixture over the oat and nut mixture. Use a fork to combine everything thoroughly.
- Spread and Bake: Spread the mixture evenly on the prepared baking sheet.
- Toast: Bake for 30 minutes, then stir with spoons or spatulas to ensure even toasting. Bake for an additional 30 minutes.
- Cool: Let the granola cool completely on a wire rack. It will crisp up as it cools.
Notes
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor. Old spices can be less potent and affect the taste of your granola.
- Mix Thoroughly: When combining the wet and dry ingredients, mix thoroughly to ensure even coating. This helps all the oats and nuts toast uniformly.
- Even Spreading: Spread the granola evenly on the baking sheet. This allows for consistent toasting and prevents some parts from burning while others stay raw.
- Stir During Baking: Stir the granola halfway through baking to ensure it toasts evenly on all sides. This helps avoid burnt spots and gives a uniform crunch.
- Cool Completely: Allow the granola to cool completely on a wire rack before storing. This makes it crisp up properly and prevents it from becoming soggy in storage.
Nigella Granola