We make as many of the goodies that go into our guest welcome hamper as we can; in fact, the only things which we don’t make are the Extra Virgin Yorkshire Rapeseed Oil and the Roost coffee beans. We’re not quite at their level of expertise…
The most popular recipe we get asked about after our lemon drizzle tray bake, is the recipe for the toasted olive oil granola we make for guests.
We’ve tried a few recipes over the years, and this Nigella one is our favourite. It’s less sweet than other recipes, and is great with fresh berries and milk or yoghurt (or all three)
You can use this as your base recipe and switch in additional nuts, seeds or dried fruits.
300g rolled oats
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoons Maldon sea salt
100g skin – on almonds
75g pumpkin seeds
50g flaked almonds
25g sesame seeds
125 ml extra virgin olive oil
125ml maple syrup
Heat the oven to 150 C/gas mark 2 and line a roasting tin/large baking sheet with baking parchment.
Mix the oats, spices and salt in a large mixing bowl.
Add the nuts and seeds and mix well again.
Add the olive oil and maple syrup to the mixture and mix well until everything has combined and is coated.
Put into the tin/sheet and spread out. Bake for 30 minutes, then mix again so that the underneath gets toasted. Bake for another 30 minutes, and then sit the tray on a wire rack and allow to go cold.
When completely cold, store in a jar or container; if kept airtight, it will store for up to a month.