Granola Overload

Once you start making granola you will want to eat it for breakfast, lunch, supper, midnight feast, pre-breakfast snack, post-breakfast snack, tea time…You get the gist! There are countless variations of granola to be made as you can combine various seeds and nuts and dried fruit together. Then there are the combinations of milk and yoghurt to eat it with: cow’s milk, vanilla flavoured soya, milk from almonds and hazlenuts, greek yoghurt, fruity yoghurt…the combinations are endless! This recipe has been kindly shared by Laura Bianco.

What you need:

3 tablespoons sunflower oil

3 tablespoons maple syrup or honey

1 teaspoon vanilla essence

400g oats

150g seeds (sesame, sunflower, pumpkin, poppy)

150g nuts (hazel, brazil, macademia)

200g dried fruit (dates, cranberries, apricots, figs)

a touch of flour

1:Heat the oven to 150 degrees.

2: Spread the oats out on a baking tray and bake in the oven for about 15 minutes to toast them. Take the tray out a couple of times to shake the oats around so they don’t burn.

3: While the oats are baking heat the sunflower oil, vanilla essence and honey or syrup in a pan on a low heat.

4: Once the oil and honey or syrup have combined add the seeds and nuts and mix them in well.

5: When the oats have been in the oven for about 15 minutes take the tray out, pour the oats into the seedy mixture and stir them in to form clumps.

6: Pour the oaty seedy clumpy mixture back onto the baking tray and bake (at the same low heat) for another 5-7 minutes turning them over once or twice.

7: Whilst the mixture is in the oven cut the dried fruit into bitesize pieces and dust with flour.

8: Take the oaty mixture out of the oven and allow to cool. Once it has cooled add the dried fruit and it’s ready!


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