Cinnamon Rolls

Homemade from scratch cinnamon rolls. Wake up to these tempting rolls for breakfast or brunch for a delicious start to your day! 

 

A batch of freshly baked cinnamon rolls is my go-to breakfast treat on weekends off work and the smell of these baking in the oven is simply so enticing.

I’ll quite happily admit that I’ve baked (and still do!) those super scrumptious pre-made cinnamon rolls that are cross-between bread and pastry and come with a small pot of sugar to make into icing. When I’m not too busy and have some spare time to be the kitchen, then I really do love baking bread and preparing enriched dough.

I have a handful of bread recipes on my blog, mostly savoury, so for a change I felt like baking a sweet bread recipe. Making enriched dough was one of my first patisserie lessons at culinary school. Back at the start of my first year, myself and my fellow classmates/chefs in training were set the task of baking Chelsea buns and various bread recipes to develop our dough and bread making skills – I learnt a lot in those classes and was inspired to continue baking bread.

I’m yet to meet anyone who doesn’t enjoy cinnamon rolls. I can’t get enough of the soft, pillowy dough filled with a yummy cinnamon-infused butter and sugar mixture. I figured you’d probably share the same love of cinnamon rolls as I do?

You’ll start this recipe by preparing the dough. Take strong white bread flour and add salt, dried yeast, sugar, softened butter, an egg and milk. I also add the zest of an orange to my dough as I really like the flavour it adds, but this is an optional ingredient.

Mix all the ingredients and knead your dough until it’s well elasticated. Leave the dough until it’s doubled in size – this recipe is one that takes a bit of time and patience, but I promise you it’ll be worth the wait.

While the dough rises, you can prepare the buttery cinnamon sugar mixture. Take the same quantity of butter and light brown sugar and add a tablespoon (you can add more if you’re a super fan) of ground cinnamon, after giving it a good mix it’s ready to spread evenly over the dough.

Now roll the dough up tightly lengthways and cut 12 pieces from the dough – don’t worry if each piece is not identical or the same size/shape as that really won’t matter once your cinnamon rolls are baked. Generously butter a baking tin (exact measurements listed in the method below) and place the cinnamon rolls in the tin – there will be space between each roll and enough room for them to expand and join up on the second rise.

Once the rolls have all joined up and have doubled in size, now they can be baked. You don’t want these to colour too much on top as they dry out very easily in the oven if baked for too long. Leave the rolls to cool slightly and in the meantime you can get all your ingredients ready to prepare the icing to top the cinnamon rolls with.

The cinnamon rolls right in the centre are my favourite – I love how extra soft they are and like how slightly crisp cinnamon sugar filling goes on top when baked

I decided this time to decorate these cinnamon rolls with a zingy orange drizzle icing. I absolutely adore cream cheese frosting, however since the recipe I shared before this one was covered in a generous layer of cream cheese frosting, I decided something different would be a nice choice for these cinnamon rolls.

I recommend eating these cinnamon rolls on the day of baking to truly experience them at their best, but they will last for up to 2-3 days at room temperature. That being said, we thought these rolls tasted just as good on the second day as they did on the day of baking.

(Makes 12)

Ingredients:

Dough:

500g strong white bread flour

1 teaspoon salt

50g light brown sugar

14g fast-action dried yeast (2 x 7g standard UK packets)

1 large orange, zested (optional)

75g butter (salted or unsalted), softened and cut into small cubes

200ml milk, luke warm – this must be warm to the touch, but not boiling hot otherwise the yeast will not activate

1 large free-range egg, at room temperature

Cinnamon Filling: 

125g light brown sugar

125g butter (salted or unsalted), softened

1 tablespoon ground cinnamon

Orange Drizzle Icing: 

150g icing sugar

2-3 tablespoons fresh orange juice or water – start by adding a little at a time until the icing reaches your preferred consistency

Method:

  1. To make the dough: In a large mixing bowl, place the flour, salt, sugar, yeast and orange zest (if using). Mix to combine and add the softened butter. Using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs. Add the warm milk and the egg and mix until a dough forms.
  2. Knead the dough by hand or with a dough hook attachment in a stand mixer for 10 minutes until smooth and elasticated. Place the dough in an oiled bowl, cover and leave the dough somewhere warm for 80-90 minutes until the dough has doubled in size.
  3. To make the filling: Cream together the sugar, butter and cinnamon until thoroughly combined. Set aside for later.
  4. Grease the base and sides of a 23cm x 30cm / 13 x 9-inch baking tin with extra butter. When the dough has doubled in size, tip it out the bowl and knock the air out. Lightly flour a work surface and roll the dough out into a rectangle, the thickness of a pound coin. The long side of the dough should measure approx. 30cm / 12-inch long.
  5. Evenly spread the cinnamon mixture over the dough, ensuring the mixture reaches all the edges.
  6. Starting with the long side of the rectangle, roll the dough up into a sausage shape. Using a sharp knife, cut the dough into 12 rolls.
  7. Place the rolls side by side in the baking tin, with the spiral facing upwards. Cover and leave somewhere warm until they’ve all joined up and have nearly doubled in size – this should take approx. 45-60 minutes.
  8. Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Bake the rolls for 10 minutes, then turn the oven down to 180°C / 160°C Fan / 350°F / Gas Mark 4 and bake for a further 15-20 minutes until the rolls are a light golden colour on top. Leave to cool in the tin for about 15-20 minutes.
  9. To make the icing: Mix together the icing sugar and enough orange juice/water until the icing reaches your preferred consistency. Drizzle the icing over the top of the cinnamon rolls and leave to set for about 5-10 minutes.
  10. Once the icing has set, the cinnamon rolls are ready to eat. The rolls will keep in an airtight container at room temperature for up to 2-3 days.

Enjoy!

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Almond Cranberry White Chocolate Granola

Crunchy granola with flaked almonds, dried cranberries and creamy white chocolate chips. A sweet breakfast or snack to pack up and take to work with you.

I’m constantly on the search for new granola recipes. Granola is something I often bake, not just for my blog, but I will try to make it almost weekly if I get the chance.

Lately I’ve been going back to older granola recipes I have shared on previous occasions and I’ve been updating a few of those recipes. I based this new granola on my favourite vanilla almond granola, which I add a whole tablespoon of vanilla extract. I’m fully aware that all of our taste buds are completely different from one another, so feel totally free to adjust the amount of vanilla in this recipe to your own taste.

My latest granola marries flaked/slivered almonds with dried cranberries and white chocolate chips. Another addition I like to add to my granola is ground cinnamon, I absolutely can’t get enough of the warming spice flavour especially during autumn or wintertime. Again, if you don’t enjoy spices you can omit the cinnamon and if you’re not a fan of dried cranberries you can swap those for a different dried fruit instead, you could also choose to leave them out entirely or add even more chocolate chips.

So you’re wondering, how is this granola made? It couldn’t be simpler, grab yourself a large mixing bowl and give the oats, almonds and ground cinnamon a good mix together. In a small saucepan, gently heat together honey or maple syrup with oil and vanilla. Add the wet mixture to the dry ingredients and stir until moistened. Transport the granola mixture to a large lined baking sheet/tray and leave your oven to do the rest of the hard work.

After allowing the granola to cool, the last step is adding the dried fruit and the chocolate chips. It’s important to remember to add the chocolate chips after the granola has finished baking and has cooled otherwise the chocolate will melt!

This granola is fantastic as it requires minimal effort and the result is divine, toasty deliciousness. I’m not sure why I ever bought pre-made granola in the first place as it’s pumped full of odd ingredients (most of which I can’t even pronounce), has more fat and sugar added than needed and doesn’t taste anywhere near as good as homemade does.

I love keeping a jar of this on the kitchen countertop, sprinkle your homemade granola on ice cream or Greek yoghurt and top with fruit or simply just serve it with milk of your choice. If you’re on the lookout for some edible Christmas gifts then I think this granola will make a tasty present for someone special at Christmas, pop the freshly baked granola into jars and tie with ribbon for a sweet gift.

Ingredients:

200g (2 cups) old-fashioned/rolled oats

100g (1 cup) flaked or slivered almonds

1/2 teaspoon ground cinnamon (optional)

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) vegetable oil

1 tablespoon vanilla extract

80g (2/3 cup) dried cranberries

100g (1/2 cup) white chocolate chips

Method:

  1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl along with the almonds and mix together with the cinnamon (if using).
  3. In a small saucepan, gently heat together the honey/maple syrup, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the honey/maple syrup mixture with the oats until moistened. Spread the granola out evenly on a large lined baking sheet/tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have baked for a total of 45 minutes before it’s ready.)
  5. Once the granola has finished baking, take it from the oven and leave it to cool. As it cools, it will get crisp, once cooled completely stir through the dried cranberries and white chocolate chips. This granola will store in an airtight container for up to 2 weeks.

Recipe Notes:

  • Use old-fashioned/rolled oats to make this granola, unfortunately porridge oats will not work as the consistency is too powdery.
  • This time I used vegetable oil to make the granola, however, I sometimes make this granola with rapeseed oil, but coconut oil can also be used in this recipe. Honey could be substituted with maple syrup.
  • If you prefer, you can swap the cranberries for more almonds or chocolate chips. The white chocolate chips could be switched for dark or milk chocolate chips instead.
  • The baked granola will store in an airtight container or a jar for up to a fortnight (2 weeks).

Enjoy!

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Cookie Butter Granola

Crunchy cookie butter cluster granola. Add white chocolate chips into the mix and you’ve got yourself one sweet breakfast or snack ready to go!

biscoff-granola

Happy New Year! I hope you all had a great Christmas! It’s now officially 2017, let’s see how quickly this year goes. I swear 2016 went by in a flash, last year was a brilliant and memorable year for me, I’m now looking forward to see what 2017 has in store and I hope you carrying on enjoying the recipes I’m going to be sharing with you.

For my first recipe of 2017, I reviewed some of the more popular and favoured recipes from last year and I decided as you liked those I would share a few that were similar to the popular choices. The thing that surprised me most of all was that a selection of my savoury recipes have been just as liked as my sweet recipes, so I am hoping this year to branch out and share many more favourite savoury foods of mine and my family as well.

Only a few months ago I shared a delicious peanut butter granola. With big, crunchy clusters, just the right mix of salty ‘n’ sweet flavour and best of all a convenient recipe that took no time at all to bake and prepare were just a few reasons why that granola was on my list to be recreated. I’ve already had a handful of readers send me lovely emails and messages telling me they have enjoyed that recipe and frequently make it. Because that granola was a hit I’ve used the same recipe but this time I switched the peanut butter for cookie butter spread and it turned out to be a success!

biscoff-white-chocolate-chip-granola

The granola has the same amazing crunchy texture with a cookie butter undertone to each mouthful. I simply cannot resist eating this granola when it’s to hand but I’ve also tried it with milk and yoghurt on different occasions and it was just as good.

I chose to add white chocolate chips as I pretty much like to do with all the granola I make. But adding the chocolate is really up to you whether you want to add it or not. I wouldn’t be able to say no to the idea of chocolate and homemade cookie butter granola, could you?

Ingredients:

150g (1 and 1/2 cups) rolled oats

90g (1/4 cup) honey

65g (1/4 cup) cookie butter spread

1 teaspoon vanilla extract

Method:

  1. Preheat oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Line a large baking tray/sheet with parchment paper or a silicone baking mat.
  2. Add the oats to a large mixing bowl. In a small saucepan add the honey, cookie butter spread and vanilla. Heat gently and stir until completely melted – don’t let it boil.
  3. Add the melted cookie butter mixture to the oats and stir until all of the oats are well coated.
  4. Spread the granola out onto the lined baking tray/sheet. Bake for 10-15 minutes (stirring every 5 minutes) until golden and toasted. Watch the granola carefully as it burns easily.
  5. Once the granola is baked allow it to cool, as it cools it will harden and get crisp. Store granola in an airtight container. Chocolate chips can be added at this point, see my recipe notes below for further instructions.

Recipe Notes:

  • Cookie butter is a spread similar to peanut butter in consistency. It’s made from crushed speculoos biscuits which are flavoured with spices like cardamom, cloves, cinnamon, ginger and nutmeg.
  • Substitute the honey for agave nectar or maple syrup to make this granola suitable for vegans. The brand of cookie butter I used for this recipe was suitable for both vegetarians and vegans.
  • Adding chocolate chips to the baked and cooled granola is optional. I don’t usually add them until I am serving the granola and I tend to add just a small handful to each serving.
  • This granola will keep in an airtight container for up to 2 weeks. I prefer not to keep granola any longer than this length of time because I find it tastes better when it’s fresh, therefore this smaller batch is just the right quantity for me.

cookie-butter-granola

Enjoy!

jess

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Peanut Butter Granola

Four ingredient peanut butter granola. Packed with crunchy clusters and the perfect mix of sweet ‘n’ salty flavour! 

pb-granola

If you’re anything like me and completely obsessed with all things peanut butter then you’re in for a treat with this granola.

This recipe came about when I was bored one evening, it was one of those rare nights when there was nothing on TV that I was interested in watching and like most food bloggers all I could think of was what crazy new recipe I needed to make ASAP. I’m sure other food bloggers know what I’m talking about?

I’m the sort of person as soon as they think of a new recipe idea they HAVE to try it out and see what the result is. In this case, I headed straight for the kitchen that same evening and starting to whip up a batch of the most incredible peanut butter granola.

Next came the hardest part, waiting for the granola to bake and then enduring the difficult task of resisting eating the entire tray before breakfast.

This granola couldn’t be any easier to prepare. Grab a mixing bowl and add the oats. In a small saucepan gently melt together the peanut butter (crunchy or smooth), honey and a teaspoon of vanilla. That’s all it requires, four simple ingredients and just a couple of minutes of prep time and your oven will do the rest of the work!

dsc04161

I like that this recipe only makes a smaller portion of granola. A batch of homemade granola is never safe in my house as I can very easily munch on it all day long and before I know it’s all been eaten!

This granola makes a brilliant brekkie sprinkled over a bit of Greek yoghurt or served with milk. The list of topping choices is endless, you could go for some banana slices, fresh berries or even roasted peanuts. The best part is if you’re planning to serve it with milk is the granola will still remain really crunchy and won’t go all mushy and soft.

Before I forget, I like to sprinkle some dark chocolate chips into my serving of granola. Also, if you’re lucky enough to get peanut butter chips where you live why not add a few of those to the mix?

If you love peanut butter, try this granola. It’s the absolute best and madly addicting.

peanut-butter-granola

Ingredients:

150g (1 and 1/2 cups) jumbo rolled oats

90g (1/4 cup) honey

65g (1/4 cup) crunchy or smooth peanut butter

1 teaspoon vanilla extract

Method:

  1. Preheat oven to 170°C / 150 Fan / 325°F / Gas Mark 3. Line a large baking tray/sheet with parchment paper or a silicone baking mat.
  2. Add the oats to a large mixing bowl. In a small saucepan add the honey, peanut butter and vanilla. Heat gently and stir until completely melted – don’t let it boil.
  3. Add the melted peanut butter mixture to the oats and stir until all of the oats are well coated.
  4. Spread the granola out onto the lined baking tray/sheet. Bake for 10-15 minutes (stirring every 5 minutes) until golden and toasted. Watch the granola carefully as it burns easily.
  5. Once the granola is baked allow it to cool, as it cools it will harden and get crisp. Store granola in an airtight container.

pb-choc-chip-granola

Enjoy!

jess

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Maple Pecan Granola

Sweet and crunchy maple pecan granola. Better than store bought, this granola makes a great breakfast or healthy snack. 

DSC00198

If you’ve never made your own granola, then this is a brilliant recipe to try. Making homemade granola couldn’t be more easy! I really enjoy baking my own completely from scratch, it makes a great affordable and healthy breakfast and when you make it yourself, the real bonus is you know exactly what ingredients have gone into it.

As summer nears to a close, autumn is just around the corner, and I am super excited to start new seasonal baking. So I’m kicking off the new season with this crunchy, golden and delicious maple pecan granola. I’ve shared a few granola recipes on the blog so far, including this vanilla almond granola which is a favourite of ours. I’ve used that granola as a base recipe for this maple and pecan version, the only change I made was cooking the granola at a slightly lower temperature for longer. You can never have enough granola recipes on hand!

I’ve added light brown sugar to my granola, this adds a very light molasses flavour and also gives it that perfect crunch. I love the rich maple flavour with the crunchy toasted pecans. When the pecans toast and caramelise in the oven they remind me of pecan pie.

DSC00214

My favourite way to serve this granola has to be with milk or Greek yoghurt, topped with mixed berries. But it certainly tastes great on its own – I often munch on a few handfuls for an afternoon pick-me-up. It makes quite an addictive treat to snack on!

Ingredients:

300g (3 1/2 cups) jumbo rolled oats

2 tablespoons light brown sugar

100g (1 scant cup) pecans, roughly chopped

200g (7 ounces) maple syrup

4 tablespoons oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

Additional – 

Dried fruit – apricots, dates or prunes

Pumpkin, chia, sunflower seeds

Method:

  1. Preheat oven to 300°F / 150°C / 130 Fan / Gas Mark 2 . Line 1-2 large baking sheets with non-stick parchment paper or silicone baking mats.
  2. In a small saucepan melt together the maple syrup, oil and vanilla extract on a medium heat. When the mixture is runny, take off the heat.
  3. In a mixing bowl mix together the oats, brown sugar, chopped pecans and cinnamon. Pour the wet mixture over the oats and mix to coat fully. Make sure you cover all the oats.
  4. Spread out evenly on 1-2 large baking trays. Bake for 45-60 minutes, stirring every 15 minutes. Cook until light golden and toasted. Granola will feel soft at this point, but as it cools the air will make it crunchy.
  5. Remove tray from oven once cooked and allow to cool. Once cooled store in an airtight container or jar for up to 1 month.

Recipe Notes:

  • You can use any oil you like – coconut oil, regular vegetable or canola oil would work well.
  • Adjust spices to your taste, add ins include a 1/4 tsp ground nutmeg or cloves. You can also add an extra 1/2 tsp cinnamon for more spiced flavour.
  • Top with anything you like. Dates would really well with this granola, but you could also top with sliced strawberries, banana or blueberries.

Enjoy!

jess

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Peanut Butter Chocolate Chip Granola

 Peanut butter and chocolate chip granola. The perfect mix of sweet ‘n’ salty flavour. If you love peanut butter, then this granola recipe is for you! 

 

Peanut butter granola has to be one of my favourite breakfast recipes. PB + chocolate = amazing flavour combo! I have always loved making my own granola – when it’s homemade you know exactly what’s gone into it and you can easily control the sugar levels. It’s also a super fun activity baking your own. Plus, because of the chocolate chips, this granola definitely feels like you’re eating dessert for breakfast!

Ever since I shared this delicious vanilla almond granola, I’ve been hooked on creating and testing out new granola recipes. So many granola recipes, so little time!

The granola requires just a handful of ingredients, it’ll take you 30 minutes at tops to bake and makes a great breakfast treat any day of the week! You know it’s SO good because it even coerces me to get out of bed in the morning, which is usually a very hard thing to do! The granola makes a great snack too, you could easily add a handful of M&M’s or some roasted peanuts to the mix.

DSC07332

The recipe couldn’t be any simpler or easier to prepare. To start toss together oats and sugar. I also like to add a couple of tablespoons of brown sugar to this granola, I find it adds a yummy caramel flavour and gives the granola a slightly crunchy texture. Then all you need to do is melt together peanut butter, oil, honey/maple syrup and vanilla. Once melted, pour it over the oats and stir to coat. Spread out on a large baking tray and then bake until golden. I told you it was easy!

Once the granola is cooled I really like adding about a packet (100g / 1/2 cup of chocolate chips – I prefer adding dark chocolate chips or sometimes I even cut up chunks of chocolate if that’s what I have in my store cupboard.

Ingredients:

300g (3 cups) jumbo rolled oats

2 tablespoons dark or light brown sugar (optional)

60ml (1/4 cup) oil – I use rapeseed oil

125g (1/2 cup) smooth or crunchy peanut butter

125ml (1/2 cup) honey or maple syrup

1 teaspoon vanilla extract

100g (1/2 cup) milk or dark chocolate chips

Method:

1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a large baking sheet with baking parchment or a silicone baking mat.

2. In a large mixing bowl toss together the oats and brown sugar (if using).

3. In a small saucepan, on a medium heat melt together the oil, peanut butter and maple syrup/honey and vanilla. Don’t boil or get this mixture too hot.

4. Pour the melted peanut butter mixture over the oats and mix to combine. Make sure all the oats are completely moistened. Spread the mixture out over the baking sheet and bake for 35 minutes – stirring every 10 minutes or so. Once the granola is cooked it will be soft and lightly golden and toasted.

5. Leave the granola on the tray to cool. As it cools it will get crisp. Once completely cool, mix through the chocolate chips. Store in an airtight container or jar. Granola will keep for up to two weeks. Great eaten by the handful or served with milk or yoghurt.

Enjoy!

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jess

Vanilla Almond Granola

 Sweet vanilla and almond combine with a touch of cinnamon spice and maple flavour in this crunchy homemade granola! 

I’m the biggest fan of granola! I love it so much that I’m sure there isn’t a time when I’m not in the kitchen experimenting and coming up with a new granola recipe. The list of my favourite granola recipes is never-ending and I am more than happy to share my latest granola creation with you.

This vanilla almond granola creation is inspired by my basic homemade granola recipe, but this time I replaced some of the oats with flaked/slivered almonds.

Whilst baking the flavour from the cinnamon, maple and vanilla combine and will fill your kitchen with an amazing aroma. Don’t be alarmed as my recipe calls for one full tablespoon of vanilla to be added. The reason for this is nothing more than the fact I just I love vanilla and I really wanted to be able to taste it in this granola. If you’re not so keen you can adjust the amount of vanilla to your own taste by adding a little less than the recipe states.

It’s also optional to add some cinnamon to the granola mix, cinnamon is one of those ingredients that can transform any bake and I love adding it to any bake from cake and cupcakes to cookies and now granola! I wouldn’t say you can even taste the cinnamon that much, I only add half a teaspoon so it doesn’t overpower the other ingredients and acts as a subtle background flavour in this granola.

Vanilla Almond Granola before baking

You can customise this granola to your own taste by adding chia seeds or flaxseed for added goodness. Moving onto toppings, my favourites are sliced banana and strawberries, you could add anything from dried fruit like apricots or dates or simply enjoy it with milk or Greek yoghurt for a protein-packed breakfast that’ll certainly power you through your morning at work!

I don’t just eat this granola for breakfast, I’ve also been enjoying granola parfait for dessert during the summer and it’s my favourite to enjoy when fresh berries like strawberries and raspberries are in season. The layers of fruit, granola and yoghurt work really well paired together!

Whilst the granola was baking the aromas it created in my kitchen were amazing – I knew I was onto a winning recipe!

Ingredients:

200g (2 cups) old-fashioned/rolled oats

100g (1 cup) flaked or slivered almonds

1/2 teaspoon ground cinnamon (optional)

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) vegetable oil

1 tablespoon vanilla extract

Method:

  1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl along with the almonds and mix together with the cinnamon (if using).
  3. In a small saucepan gently heat together the maple syrup, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the maple syrup mixture with the oats until all the oats are moistened. Spread the granola out onto a large baking tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have baked for a total of 45 minutes before it’s ready.)
  5. Once the granola is baked, take it from the oven and leave it to cool. As it cools it will get crisp. This granola will store in an airtight container for up to 2 weeks.

Enjoy!

jess

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