A couple of weeks ago I was approached to host a small cooking set on The Social Stove, an Instagram page that seeks to showcase different recipes from food content creators. Writing the Lazy Cook column in Yummy Magazine made me fall in love with simple recipes so I immediately knew I wasn’t going to make something that would take too long.
I was about to do a smoothie bowl when I realised that I had something easier to share that I had been making for a while: crispy homemade granola!
I initally put together this recipe to make granola bars but I added too much peanut butter (and coconut oil) so I couldn’t really get the toasted oats to stick together without adding more peanut butter. Once I tasted the golden chunks though, I knew they could work on their own as granola.
Shooting these was fun. Tempted though I was to use a darker background but I changed my colour scheme to something brighter and the results speak for themselves.
I shot these using a Nikon D750 fitted with a 50mm lens at F 5.6, ISO 1250 and Shutter speed 1/100.
Here is the recipe:
Ingredients
- Juice of 1 tangerine
- 1/2 cup honey/agave syrup
- 1/3 cup peanut butter
- 1 tbsp coconut oil
- 2 cups oats
- 1/2 cup walnuts
- 1/4 cup dried cranberries
- 1/4 cup dried raisins
- 1/2 cup pecans
Method
- Preheat your oven to 180°C.
- Add wet ingredients to a bowl and warm in a microwave for 30 seconds.
- Add all the dry ingredients to a separate bowl and mix well.
- Add the wet ingredients to the dry and mix well. All the dry ingredients should be well coated. Add the zest of one tangerine.
- Transfer the mixture onto a baking sheet and bake in the oven for 10 minutes.
- Toss the mixture then bake for another 10-15 minutes or until golden brown.