Sika Lodge's Homemade Granola

I made some homemade granola last month for the cyclists staying with us for the big Ring of Kerry Charity Cycle. I thought it was a healthy, energizing way for the brave cyclists to prepare for their 112 miles ahead of them. I didn't foresee how popular the granola would be with my guests and now I'm making it so often and jotting down the ingredients for my guests, I decided to put it out there on the blog.

The recipe became all about the '1 cup' formula. I found all the weights and scales to be a bit too much so I used '1 cup' measures when adding the ingredients. The recipe also came about due to the contents of my cupboards at first conception. Now I make it this way every time. But you can add and subtract ingredients as you please!

Ingredients 

(The not so healthy part)

• 1 cup Honey
• 1 cup oil (sunflower)

(The healthy part)

• 5 cups of jumbo oat flakes
• 6 weetabix biscuits
• 1 cup raisins
• 1 cup desiccated coconut
• 1 cup milled linseed (I use one from Lidl with milled dried blueberries)
• 1 cup chopped dried apricots
• 1 cup toasted sunflower seeds
• 1 cup chopped walnuts or toasted almond flakes
• 1 cup of dried banana slices, broken into small pieces.

Method

1. Preheat the oven to 160 degrees
2. Put the oil and honey in the microwave for 40 seconds and stir.
3. Crush the weetabix and combine with the oats in a large bowl. Mix well.
4. Pour over the oil/honey mixture and stir well to coat every thing evenly.
5. Spread the mixture over baking trays thinly (2 tray usually do)
6. Bake in the oven, toss the mixture every 5 minutes so the edges do not burn.
7. The flakes should be toasted after 20 minutes, remove from the oven and allow to cool.
8. Add the remaining ingredients into a very large bowl and once the toasted flakes are cooled, add them also and stir very well.
9. Transfer to air tight containers and use within 2 weeks. (Though it won't last that long, trust me.)
10. Serve with your favorite yogurt for a satisfying breakfast that will definitely keep you full until lunchtime.