North London Food & Culture

Kentishtowner Kitchen: Mum-made granola by The Fields Beneath’s Gavin Fernback


There is no anecdote about the granola. I didn’t eat it as a boy, nor did my mum get the recipe from her mother, who therefore never got it from her mother either. Instead, she cribbed it from those found online, changing bits as she went until she got to what we have today. It’s fantastic. My aunties all have a standing order with her now, and her willingness to try something new never abates. We ask her for yoghurt: she’s nailed it. Custard for doughnuts, it comes in two parts every Friday. Below is the granola recipe, which turns out as costing about the same as a decent brand in the supermarket, but just heaps better.

We serve our granola with yogurt we make from Jersey cows’ milk and our own compote of apples, pears and plums. We make the granola weekly for the shop, but it will last a month.

Home-made granola means you get to choose exactly what dried fruits you want in it, so replace any we use if you’d rather, and try to go for ones without sulphites, as they’re pretty bad.


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For us, cranberries and coconut are our flavours of choice, and topping the mum-made yoghurt and compote (apple, plum and pear), it’s a perfect breakfast.

Gavin poses with his team. But not, we might add, his mum.
Gavin poses with his team. But not, we might add, his mum.
Ingredients
3 tbsp. sunflower oil
4 tbsp. honey
120 ml maple syrup
1 tsp vanilla essence
325g rolled oats
60 g chopped almonds with skin
40 g flaked almonds
65 g chopped pecans
3 tablespoons (25g) sesame seeds
25g sunflower seeds
38g pumpkin seeds
60g seed mix (pumpkin, sunflower, hemp, golden linseed, sesame)

Put all the above ingredients in a bowl and mix very well. Put in the oven for 15 mins at 150 then add 110g cranberries and 50g coconut. Cook for a further 10 minutes then turn up the heat for another 5-10 minutes. Turn mixture in between last two timings. Makes about 1kg.

Find The Fields Beneath at 52 Prince Of Wales Road – or here.

Next week: Beef cheeks and polenta at Kentish Canteen


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