I can honestly say, hand on heart, swear on whatever book or fashion item you choose that there isn’t a single week goes by that this granola isn’t in our house.  Not one single week.  I literally make enough of this to last us a couple of weeks then make more BEFORE it runs out.  Because not having any could only end in catastrophy!  One of the many best things about autumn and its colder mornings is porridge.  And on our porridge we love granola.  Bananas for me.  Raspberries for him.  Granola for both of us.  There’s also this Gingerbread Granola to add to your festive breakfasts!

The choice of nuts is kind of up to you – use just one type or try many!  Over the time I’ve been making this stuff I’ve used various combinations of cashews, peanuts, pecans and walnuts – largely based on what I have kicking about.  There are a few baking things I try never to run out of – peanut butter, oats, bananas, maple syrup, chocolate, nuts, maca powder and chia seeds.  What are your kitchen staples?  Those MUST haves or the the world might fall off its axis kind of necessities?

I tried really hard to make this a one bowl mix too, but it’s just so much easier if you mix the ‘wet’ together separate from the dry then mix the two together.  Mixing the peanut butter with the maple syrup and melted coconut oil loosens it enough to make it much easier on the forearms when adding to the oaty nut mixture ?

However, I’ll never publicly admit to eating it straight off the tray, less than 5 minutes out of the oven.  Because who needs porridge really?

I’d love to hear if you make this – how it makes your house smell (yes, I have an obsession with making a house smell like some kind of cinnamony heaven, hey, we all have our ‘thing’ right?)  There are very few things more satisfying than – as someone who’s life revolves round and almost every waking thought is about food – having someone make YOUR food.  Take your recipe, tweak it, try their own thing or just make it as it is –> Satisfaction <sigh>

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