450 grams rolled oats
120 grams sunflower seeds
120 grams white sesame seeds
175 grams apple sauce (or apple compote)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120 grams brown rice syrup (or rice malt syrup, or failing that golden syrup)
4 tablespoons clover honey (or other runny honey)
100 grams soft light brown sugar
250 grams whole natural almonds
1 teaspoon maldon salt
2 tablespoons sunflower oil
300 grams raisins
Voor 2 bakblikken
Uiteraard is er ontzettend veel variatie met ingrediënten mogelijk. Ik maak het appelcompot zelf. Ik neem appelstroop ipv syrup, maar kan bvb ook ahornsiroop. Specerijen, soort vlokken en zaden, gedroogd fruit is natuurlijk eindeloze keuze.
170 graden is een beetje te hoog, ik doe 150 met hete lucht. 20 min, dan omscheppen, dan naar 15 min kijken en omscheppen.
Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything.
Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour.
Once it's baked, allow to cool and mix together with the raisins. Store airtight.