Bake with Michelle Darmody: Honey baked granola

Following on from last week’s breakfast recipes, I thought it would be nice to also provide a recipe for homemade granola.

It is tasty, nutritious and very versatile. 

You can pack as much nuts, seeds and dried fruit in as you like. The recipe included here uses honey but maple syrup is a lovely alternative and I like using peanut butter for added nuttiness. 

Adding a handful desiccated coconut is also very tasty. I add it the same time as the nuts so it gets partly toasted.

There are lots of benefits to making your own granola —it is cheaper than any shop bought one and you know exactly what went into it. 

There is the added bonus of having the house smelling of toasting oats and honey for an evening. Once the weighing is done, it is quick to make, it just takes a bit of time to toast in the oven, a slow bake on a low heat is key. 

The granola needs to be completely cool before packing it away in a jar or airtight tin.

If you line your tray with parchment it makes for easier transfer into a jar. Make a funnel out of the end of the paper and gently pour.

Granola can also be added to desserts. The simplest use is with some fruit compote and sweetened yogurt for a healthy after-dinner treat. 

A handful can be added to muffins for a bit of extra crunch or added to chocolate chip cookie dough before rolling.

Honey Nut Granola

50g honey

100g olive oil — weight it as it is quicker

100g peanut butter

½tsp sea salt

1tsp vanilla essence

400g porridge oats

100g hazelnuts, chopped

100g peanuts, chopped

100g pumpkin seeds

100g sunflower seeds

Preheat the oven to 160C and line a large baking tray with parchment.

Melt the honey, oil and peanut butter in a saucepan with 50mls of boiling water. Add the vanilla and salt.

Sir the liquid mixture into the oats until they are completely coated.

Spread mixture on a baking tray and place into the oven. Stir the top layer every 15 minutes. After half an hour add the hazelnuts and peanuts and break up any of the larger chunks. Leave in the oven until all the oats are golden and the nuts lightly toasted. Stir the top layer every 15 minutes.

Once toasted, stir through the seeds. Cool and store in an airtight jar.

Granola and Summer Berry Bake

350g granola

3tbs butter, melted

2 cooking apples, cored, peeled and sliced

2tbs muscavado sugar

Handful of raspberries

Handful of chopped strawberries

Preheat the oven to 170C.

Put the granola in a plastic bag and crush with a rolling pin then stir it into the melted butter.

Toss the apples in the brown sugar and stir in the berries. Place all of the fruit in an ovenproof dish and cover with the granola mix.

Cover the dish with tin foil and bake for half an hour. Remove the foil and bake for a further five minutes.

Serve warm with some ricotta or whipped cream.

Cranberry and Sour Cherry Bars

3tbs honey

50g muscovado sugar

100g soft butter

1tsp vanilla essence

200g porridge oats

100g sunflower seeds

50g sesame seeds

60g dried cranberries

60g dried sour cherries

Preheat the oven to 160C. Grease and line a 7in by 10in baking tin.

Heat the honey, sugar and butter until they are bubbling.

Add the vanilla and stir in the oats, completely coating them.

Stir in the seeds and dried fruit.

Press the mixture into the tin and press down lightly. Bake for 30 minutes and then allow to cool in the tin.

Cut into bars with a sharp knife.



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