Date & Coconut Granola and not always getting it right...

So I'll be straight with you, this Date & Coconut Granola didn't really go to plan, I was going to pretend it didn't happen and make it again and blog my efforts that time. But for two reasons I decided to blog it - 1) it is important to have some balance and remind you and myself that not all my recipes turn out perfect 2) when will I ever get around to making this recipe again, just for perfection's sake?

The recipe is fine and would have turned out fine had I not baked the dates and raisins in the oven with the oats and coconut. The raisins bloated and then burnt and the chopped dates caramelised and turned so tough they could break your teeth - not something you want in the morning, or ever. If I liked bircher muesli this granola would be much better soaked in milk to soften the jawbreaker dates.

So, stir the fruit in when the granola comes out of the oven and then put it in your jar - and you'll have much better granola than me. For now, I am picking the dates out of it and making do with some charred raisins.

Looking back on my blog, my granola has always been a bit haphazard, the last time I made granola bars but they crumbled so they ended up as granola!

Date & Toasted Coconut Granola
makes approx 700g

230g porridge oats
150g of dates and raisins or other dried fruit
150g coconut flakes
2 tbsp honey
2 tbsp sunflower or groundnut oil (or melted butter if you aren't being healthy)
1 tbsp of maple syrup
2 tbsp of mixed seeds (sunflower, pumpkin, sesame) - optional but nice

Preheat your oven to 110 degrees (Fan/Electric) or gas mark 3.
Mix the oats and coconut flakes (and seeds if using) in a large bowl.
Heat the honey, oil and maple syrup together in a small pan til a syrup and well combined, do not boil.
Pour over the oats and coconut mix and combine well - you can use a wooden spoon but you might have to get in with your hands to make sure everything is coated.
Spread the mix out over baking trays, you'll probably need two.
Put in the centre shelf of the oven for 1 hour, and take out every 15 minutes and stir, to ensure even toasting.
Important bit: When the granola is nicely toasted leave to cool a little and then sprinkle over your fruit.
Put into an airtight jar or container.

Eat with milk or yoghurt and extra fruit. It is also nice with a dollop of jam!

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