This gorgeous chewy granola is a bit like a deconstructed flapjack. It feels super indulgent, but it’s so much healthier than you might think! It’s more chewy than traditional oven-baked granola, but I think it’s a really fantastic alternative. Plus, its fun to change things up! Inspired by Georgina Hayden’s recipe in her beautiful book Stirring Slowly, I’ve been making this adapted version for my breakfast (and snacks) quite a lot. I’m a bit useless before my morning coffee, so having this ready and waiting for me in the kitchen is a pretty marvellous thing!
This recipe is so easy, and much more enjoyable (to me, at least) than baking granola in the oven. I love to watch the little oat clusters form, and smush and squidge everything around the pan. Its super-speedy too, and perfect for making on a Sunday for the week ahead, which is such a bonus! The recipe below is for a small batch, which I find is perfect as I don’t want to get bored of eating the same flavours each morning. Making a smaller amount means that I can change it up each week and experiment with lots of different flavours.
Shop-bought granolas, even the healthier varieties, can be packed full of sugar. I prefer to have more seeds and less dried fruit in mine, to avoid a huge blood-sugar spike in the morning. Oats provide fantastic slow-release energy, and they’re great for keeping you going until lunch. Keeping the honey content low (due to the sweetness in the dates) keeps this recipe healthy. Just watch your portion size! Making granola from scratch gives you complete control over how much honey/fruit/nuts go into it. Switch the honey to agave to make it vegan, and play around with the dried fruit/nuts/seeds to suit your tastes. The version below is my current favourite, full of dates and cinnamon goodness!
Chewy Flapjack Granola
4-6 portions (depending on size)
- 1 tbsp rapeseed oil
- 1 tsp vanilla extract
- 125g oats
- 25g raisins
- 50g pitted and chopped dates
- 1 tbsp of linseeds and 1 tbsp sunflower seeds
- pinch of sea salt
- 1/2 tsp cinnamon
- 2 tbsp honey
- Place a medium-sized non stick pan a medium heat, and drizzle in the oil, vanilla extract, and a splash of water. Scatter over the oats, mix together, leave covered for 5 mins.
- Lift the lid, give it a good stir, and add the seeds. Leave to toast for 2 mins.
- Add the dates and raisins, a pinch of salt and the cinnamon.
- Stir well, then drizzle in the honey. Keep stirring and you will have a lovely chewy granola after about 2 mins. It should be nice and golden.
- Leave to cool, then when completely cooled, transfer to an airtight container.
I sprinkled mine over a handful of oats, soaked for 10 mins in milk and cinnamon (big fan!!), chopped 1/2 a banana and finished with a big dollop of Greek yoghurt. Yum!
Enjoy! Love Becca x