Ariel House Granola Recipe

A new Spring addition to our breakfast buffet at Ariel House has been our home made Granola. Jennie brought the recipe home from her cookery course in Ballymaloe. The dish has proved to be a great favourite with our guests and Staff :). The recipe has been requested many times in the last few weeks so we thought it might be nice to share it on our blog. We tend to add our own twist for versatility, like dried cranberries or goji berries. Any questions on the method or ingredients just drop us a mail reservations@ariel-house.net

Ariel House Granola Recipe
Ingredients:
12ozs (350g 1 cup) Honey
8 fl ozs (225g/1 cup) oil eg. Sunflower

1 lb1oz (370g/ 5 cups) oat flakes
7ozs (220g/2 cups) barley flakes
7ozs (200g/ 2 cups) wheat flakes
3 ½ozs (100g/1 cup) rye flakes

5ozs (150g/1 cup seedless raisins or sultanas
5ozs (150g/ 1 cup) peanuts/hazelnuts, or cashew nuts split and roasted
2 ¾ozs(70g/1 cup) wheat germ and / or millet flakes
2ozs (50g / ½ cup) chopped apricots, ½ cup chopped dates etc. are nice too
Toasted sunflower or pumpkin seeds are also delicious

Mix all of the flakes together in a large bowl. Mix the oil and honey together in a saucepan. Heat just enough to melt the honey. Mix well into the mixed flakes. Spread thinly on two large baking trays.
Bake in a moderate oven 180 C/ 350 F/ gas mark 4 for 20-30 minutes, turning frequently, making sure the edges don’t burn ( You really need to keep an eye on it! ) It should be just golden and toasted, not roasted!
Allow to get cold. Mix in the raisins or sultanas, roasted nuts, toasted seeds, chopped dates, apricots and wheat germ. Store in a screw top jar or air tight container. The Granola keeps for 1-2 weeks.
We serve our Granola with natural yoghurt and berries however it is so versatile it can be enjoyed with milk, rice or soy milk, with chopped banana or other fruits.