There is a tube (subway/ metro) strike on in London. The main question we ask is not how we can get around town when the system is shut, but whether those taking strike action have any clarity that in the current global economic climate, having a secure job is already a bonus.
I can’t beat them, I can’t join them, instead I am taking my own action and walking into town for a meeting this morning. Both the weather and the views across Primrose Hill are fine. Really fine.
The start of a long day calls for a good breakfast. After the success of Granola Number 1, here is Granola Number 2. The quantity of the raw ingredients remain the same, but the baking time is shortened on account of the coconut chips browning quite fast. Also, the whole hazelnuts have to be halved before using. Otherwise it is an easy recipe and you really get to make this your own bespoke granola. I don’t like sunflower seeds, grain flakes or dried fruit in my granola.
One key ingredient is the shaved coconut which on the packet I bought was labelled as ‘coconut chips’. This lends a sweet crunch to the granola, and reminds me of growing up in Malaysia where coconuts grow in abundance.
Granola Number 2
Dry ingredients:
300 g wholegrain rolled oats (I used Flavahan’s brand)
100 g skinned hazelnuts, halved
75 g pumpkin seeds
75 g coconut chips
25 g flaked almonds
¼ teaspoon fine sea salt
Wet ingredients:
90 g maple syrup
75 g runny honey
6 tablespoons water
2 tablespoons olive oil
2 tablespoons sunflower oil
2 teaspoons venilla extract
You will also need a large baking tray, lined with baking paper.
How to Make:
Preheat the oven to 125 C fan/ 140 C electric.
Place the nuts, oats, pumpkin seeds, coconut and salt into a large mixing bowl.
Place all the wet ingredients (syrup, honey, water, oils, vanilla) into a small pot and warm through.
When this is ready, pour over the oats and mix thoroughly with a large metal spoon or a silicon spatula.
Spread the granola mixture in a thin layer on the lined baking tray. If your tray is too small then use two trays so that the granola can bake properly in the oven.
Bake for an initial 20 minutes, then using the large metal spoon, mix the granola so that it bakes evenly.
Continue baking for a further 16 minutes (total time with oven heat on is 36 minutes).
After this initial 36 minutes, switch the oven heat off and leave the granola to continue baking in the residual heat for another 4 minutes.
Remove the tray from the oven and let the granola cool right down before storing in a suitable container.
If you like dried fruit in your granola, then add this after the granola has baked.
The granola before and after baking
There are further tube strikes planned for the future months. I am already thinking of the next home-made granola.