Perfect, never-bore-of-it, granola

If there is one thing I make all the time, one thing that I can, just about, do without a recipe, it’s this granola. I wrote about it four years ago, on my first food blog, and it suddenly struck me this morning as I made it again, for the millionth time, that I really should move it to here. Because it is very much a WTF recipe: easy, quick (okay, not on a weekday) and yet somehow still a treat. I’ve been off cooking and, er, blogging, for weeks and I wanted something straightforward and simple to get me writing again. So here it is. My sister’s three children (15, 18 and 21) can eat the whole recipe in one sitting but, for most people, this should last a few days. Nice to be back.

Bill Granger’s granola (unfortunately, the original recipe is no longer online)

Cupboard (or things you might already have)
125g butter
60g soft brown sugar
2 tsp cinnamon
300g porridge oats

Shopping list
150g skin-on almonds (I’ve used other nuts but I pretty much always come back to this version)

How to
1. Preheat the oven to 150°C/130°C fan-assisted/gas 2 and line a baking sheet with baking parchment.
2. Put the butter, sugar and cinnamon in a large saucepan and heat until the butter has melted and the sugar dissolved. Stir every so often.
3. Meanwhile, roughly chop the almonds.
4. When the butter and sugar have all melted down, take the pan off the heat and add the oats and almonds. Stir everything together thoroughly to make sure the oats and almonds are coated with the butter mixture.
5. Tip onto the baking sheet and spread out evenly, in a thin layer.
6. Bake for 15 minutes, remove from the oven and stir lightly to break it up and to ensure it cooks all over. Then bake for another 15 minutes until lightly browned.

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