Stovetop maple pecan granola
An easy small batch granola recipe, perfect for those incidents when your oven breaks.Feel free to adapt the choice of seeds, nuts and fruit, as well as the spices - the beauty of granola is that anything goes!
Servings: 5
Ingredients
- 85 g oats I used flaked porridge oats
- 45 g pumpkin seeds
- 100 g nuts I used mainly pecans as well as a nut mix of almonds and hazelnuts
- 50 ml olive oil
- 50 ml maple syrup
- 1 tsp cinnamon
- ½ tsp ground ginger
- 2 cardamom pods seeds scraped out and bashed
- A sprinkle of ground black pepper
- A pinch of salt
- 100 g dried fruit I used a dried fruit mix which included currants, sultanas and banana slices
Instructions
- Set a wide non-stick frying pan over medium heat and add a little olive oil. Once hot, toast the oats stirring and tossing to coat in the oil. Toast until crisp, golden and smelling nutty. Empty them out of the pan into a large mixing bowl.
- Now gently toast the pumpkin seeds until they start popping.
- Meanwhile, mix together the olive oil, maple syrup, cinnamon, ground ginger, ground pepper, salt and ground cardamom seeds in a saucepan. Set over medium heat and bring to a boil. The flavours will amalgamate and the spices will become fragrant. Bubble away for a minute then remove from the heat.
- Pour the toasted pumpkin seeds in with the oats, then toast the nuts on low heat for 5 minutes.
- Pour into the bowl, along with the spiced maple syrup liquid. Stir everything together until completely coated. Tip it all back into the frying pan and warm through over medium heat to dry the granola. It will sizzle so keep stirring and moving everything around to stop the sugars in the maple syrup from burning.
- Cook for around 5 minutes until it's looking crispy and dry, then pour back into the bowl and leave to cool slightly.
- Stir in the dried fruit and store in an airtight plastic tub.