The Crunchiest Granola

I am always in pursuit of the perfect granola. I have read and cooked countless recipes on my quest, and this is the result of much trial and tribulation. For me, it needs to meet some crucial criteria. I don’t like it too sweet; it must be chunky and crunchy. I opt for olive oil instead of coconut oil, as I don’t like everything to taste of coconut. I like to mix the oats with another grain or some crunchy buckwheat, as I have done here. Many recipes roast everything together; however, I always have better results roasting the oats on one tray and the nuts on another. I am not a fan of dried fruit so opt to leave it out, but you can include it if you wish. Serve it with lots of yoghurt, your fruit of choice and perhaps a drizzle of nut butter. It also doubles up as a delicious snack perfect for any time of day!

Method⁠:

1. Preheat the oven to 150’C/ 130’C fan/gas 2. Put the oats, buckwheat and cinnamon in the largest Nest bowl. Pour 40ml olive oil and 100ml honey into the 15cm Space Folding Handle Non-Stick saucepan and heat gently until smooth and runny. Pour into the oats, add a pinch of salt and toss until thoroughly coated.
2. Tip onto the largest Nest tray and spread out so that the mixture is thin and even. Bake in the oven for 35-40 minutes, until golden.
3. Put the nuts and seeds into the same Nest bowl (no need to clean it) and add the remaining olive oil, honey and nut butter. Whisk the egg white until frothy and add this to the nuts. Toss to coat and transfer to the medium nest tray. Spread into a thin even layer and bake for 30 minutes. 
4. When ready, remove both trays from the oven and allow to cool completely before breaking into bitesize chunks- this is important to achieve a nice chunky granola. Serve with yogurt and fruit. The granola will keep in an airtight container for 2-3 weeks but is very unlikely to last that long!

Kathryn Bruton, JJ Recipe Editor:

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).