100g dried fruit (such as golden berries or tart cherries- nothing too sweet) or chocolate chips (optional)
For the savoury version
240g rolled oats
97g spiced or slivered raw almonds or hazelnuts
3tbsp chia seeds
3tbsp flaxseed
1 1/2tsp ground cumin
1/2 tsp coarse sea salt
61g tahini
5tbsp chili oil
2tbsp honey
1tbsp white miso
Method
Preheat the oven to 165C/ 145C F/Gas 3. Line a rimmed baking sheet with baking paper.
To make the sweet version: in a large bowl, combine the oats, nuts, chia seeds, flaxseed, salt and cinnamon, and stir well. In a separate bowl, mix together the miso and coconut oil, breaking the miso up with a silicone spatula. Whisk in the maple syrup, avocado oil and honey.
For the savoury version: in a large bowl, combine the oats, nuts, chia seeds, flaxseed, cumin and salt and stir well. In another bowl, whisk together the tahini, oil, honey and miso until smooth.
Add the wet mixture to the dry and mix to combine. Spread the granola mixture evenly over the prepared baking sheet and bake for 25-30 minutes for the sweet version or 30-40 minutes for the savoury version, rotating the sheet halfway through to ensure even cooking.
The granola should be golden brown and toasty, not dark or mahogany brown (the savoury version should smell nutty). It may look wet when you remove it from the oven, but it will dry and get crunchy as it cools.
Break up the granola or leave in small chunks and store in an airtight container in a cool, dark place for up to 1 month. For the sweet version, add the dried fruit or chocolate chips, if using, just before serving.
My Regenerative Kitchen by Camilla Marcus, Photography by Ben Rosser, (Chelsea Green, £30)
