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Andy's Fairfield Granola

by . Featured in FEAST
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Introduction

This happens to be only the best granola you'll ever taste in your life - I am enormously grateful to Andy Rolleri for supplying the recipe.

You may think making your breakfast cereal is a strange way to go about life, and certainly I'd never have thought I'd be the kind of person who does this, but the only big deal here is the shopping - the actual making is incredibly easy - and even there, don't be daunted by the length of the ingredients list. It means one big sortie to a health food shop and then you've got the goods to make this again and again. I love having a big jar of it in the kitchen, to eat with milk for breakfast, over yogurt and drizzled with honey late at night, or as it is, by the grasped handful, any time I pass the jar.

This happens to be only the best granola you'll ever taste in your life - I am enormously grateful to Andy Rolleri for supplying the recipe.

You may think making your breakfast cereal is a strange way to go about life, and certainly I'd never have thought I'd be the kind of person who does this, but the only big deal here is the shopping - the actual making is incredibly easy - and even there, don't be daunted by the length of the ingredients list. It means one big sortie to a health food shop and then you've got the goods to make this again and again. I love having a big jar of it in the kitchen, to eat with milk for breakfast, over yogurt and drizzled with honey late at night, or as it is, by the grasped handful, any time I pass the jar.

Andy's Fairfield Granola
Photo by James Merrell

Ingredients

Makes: approx. 2.5 litres / 10 cups

Metric Cups
  • 450 grams rolled oats
  • 120 grams sunflower seeds
  • 120 grams white sesame seeds
  • 175 grams apple sauce (or apple compote)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 120 grams brown rice syrup (or rice malt syrup, or failing that golden syrup)
  • 4 tablespoons clover honey (or other runny honey)
  • 100 grams soft light brown sugar
  • 250 grams whole natural almonds
  • 1 teaspoon maldon salt
  • 2 tablespoons sunflower oil
  • 300 grams raisins
  • 4½ cups quick-cooking oats
  • 1 cup sunflower seeds
  • ¾ cup white sesame seeds
  • ¾ cup apple sauce (or apple compote)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ⅓ cup brown rice syrup (or rice malt syrup, or failing that golden syrup)
  • ¼ cup clover honey (or other runny honey)
  • ¾ cup soft light brown sugar
  • 2 cups whole natural almonds
  • 1 teaspoon sea salt flakes
  • 2 tablespoons vegetable oil
  • 2 cups raisins

Method

  1. Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything.
  2. Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour.
  3. Once it's baked, allow to cool and mix together with the raisins. Store airtight.
  1. Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything.
  2. Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour.
  3. Once it's baked, allow to cool and mix together with the raisins. Store airtight.

Additional Information

I make a chocolate and peanut version of this, using 300g / 2 3/4 cups raw peanuts in place of the almonds, and adding 25g / 1/4 cup best-quality cocoa powder along with the oats, sunflower seeds and sesame seeds, giving everything a good raking over with my hands, so that the cocoa is evenly dispersed before I add the remaining ingredients. And I sometimes leave the raisins out of Andy's granola, but I absolutely never include them in this version. You could, however, tinker with the idea of some dried cherries.

I make a chocolate and peanut version of this, using 300g / 2 3/4 cups raw peanuts in place of the almonds, and adding 25g / 1/4 cup best-quality cocoa powder along with the oats, sunflower seeds and sesame seeds, giving everything a good raking over with my hands, so that the cocoa is evenly dispersed before I add the remaining ingredients. And I sometimes leave the raisins out of Andy's granola, but I absolutely never include them in this version. You could, however, tinker with the idea of some dried cherries.

Tell us what you think

What 9 Others have said

  • Brilliant, although added two grated apples instead of Apple sauce and used honey and maple syrup as sweeteners. Will become a regular 'make'.

    Posted by Stine1 on 8th August 2015
  • This recipe was recommended to me by my GP for a hormonal skin condition. I was a bit apprehensive to try it as I'm not really a seed fan however, I made it this morning and it is delicious! Thanks for sharing.

    Posted by Pamde on 14th December 2014
  • Worlds better than anything you can buy. The whole almonds are an especially good addition. A couple of tweaks I've found helpful: grease the oven trays very well with the 2 tablespoons of oil called for in the recipe. Melt the apple sauce, brown rice (or other) syrup, and honey together over low heat, then pour over dry ingredients and mix well. Made a very nice version recently with agave syrup.

    Posted by Fan in Japan on 15th May 2014
  • I halved the quantity and cooked it for 15 minutes in my Tefal Actifry. Can't stop eating it especially with Greek yoghurt and stewed fruit. Maureen

    Posted by Maureen1cleo on 11th May 2014
  • I made this granola once, and now I make it twice a month. My boyfriend loves it with homemade yogurt. Thank you so much! We don't have rice syrup available, so I've experimented substituting regular sugar, honey, and stevia as well as blends of all three. Slightly different and delicious every time. Thank you!

    Posted by recapitulation on 1st May 2013
  • This is fantastic! I've never been able to buy Granola in the shops because they all contain nuts. I keep searching to see which manufacturer would eventually have me in mind! But with this recipe, I've substituted the nuts with hempseeds and pumpkin seeds. Awesome! Thanks a lot :-)

    Posted by EMMAOJE on 20th November 2012
  • I am a Brit living in the US, I have been meaning, for a long time to make my own granola as shop bought here is always too highly sweetened. This has is the perfect balance of sweet to oaty. Thank you!

    Posted by Liz Beckett on 1st October 2012
  • I have been a fan of granola for years and was always a little annoyed when I got to the box to find that my children had eaten it all before I had even got to a second bowl! I had seen this recipie and thought that I would give it a go and see if the children would like it also...it was gone within three days and I found that I was making more and at double portions too!! This was more of a hit than I could ever have imagined and is quite easy to adapt to different tastes!! A big thank you to Nigella for this one I think!

    Posted by Littlemissnaughty1 on 4th October 2012
  • I made this for a Macmillan Coffee Morning. Doubling it I used 1kg of oats and then added pumpkin seeds and increased the amount of honey & applesauce, as well as the spices to balance the recipe out. Everyone that tried it loved it and has wanted the recipe. Definitely a recipe I'll use again! Thank you.

    Posted by ukmeow on 3rd October 2012
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