I have quite a restricted diet compared to most people. Thanks to having two autoimmune diseases (Type 1 diabetes and ulcerative colitis), there are certain foods I have to avoid eating. Lately, I’ve been making a conscious effort to eat more oats. After speaking to several experts on the best foods for lowering cholesterol—and hearing oats consistently praised as the top choice—I’m now committed to including them in my daily routine.
As much as I enjoy porridge, it can start to feel repetitive—so I went to my local supermarket in search of some granola instead. Scanning the shelves, I was overwhelmed with choice—or so I thought. Picking up some of the packets, I was shocked by some of the ingredients. Caramelised sugar syrup, dextrose, sunflower oil, and emulsifiers were just some of the ingredients I came across in the supermarket granolas.
And then there was the sugar content. One of the packets that looked the most promising contained almost 8g of sugar per portion, while another contained 11g.
I was also looking for a granola that didn’t contain added fruit, nuts, and seeds. While these are healthy and delicious options that are perfect for most people, my body currently struggles to digest them.
Frustrated, I decided to look for a simple granola recipe online and came across one that required just three ingredients: Oats, maple syrup, and oil.
Kelly’s recipes require coconut oil, but I decided to use olive oil as it’s healthier. I also used Sainsbury’s whole rolled oats, which are a bit chunkier than porridge oats.
I have been enjoying my homemade granola with yoghurt, a drizzle of honey, and some peanut butter, but you could have it plain with milk or with cottage cheese for extra protein.
There’s also the option to add nuts and seeds if you wish, and half a teaspoon of cinnamon for added flavour.
Preheat the oven to 300°F (150°C).
In a large bowl, combine the oats, oil, maple syrup and cinnamon (if using), mixing well.
Spread the granola mixture evenly on a prepared baking sheet and bake for 25-30 minutes, stirring halfway through the cooking time. It’s important to stir halfway to ensure the granola cooks evenly.
The granola should be a light golden brown when it comes out of the oven.
Allow the granola to cool completely, until it’s crunchy, and store it in an airtight container for up to two weeks. I store mine in a glass jar in the cupboard.
