Easy homemade granola from The Amateur Gourmet by Matt Lewis and Renato Poliafito and Adam Roberts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Granola, yogurt, and peach parfaits in Mason jars

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on September 20, 2012

    This granola would be better as a snack rather than a cereal. It clumps together and isn't easy to break up into flakes. I like my granola as a sprinkled topping on my healthy (but boring) bran cereal. This would be clumps rather than sprinkles. But it tastes good (though rather salty, I'd half the salt next time). I think I'm going to stick to my trusty Andy Fairfield's granola from Nigella's Feast.

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