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Granola

This is my ‘go to’ granola recipe and it really lends itself to being played around with. You can vary the nuts and fruits to suit your personal taste or even according to what you have in your store cupboard.

Method

My granola is free of any refined sugar and gets its sweetness from maple syrup which gives a much slower release of energy than sugar or even honey. It also makes this granola vegan friendly.

 

Pre-heat the oven to 150°C. Line 2 baking sheets with baking parchment.

 

In a large mixing bowl combine all the ingredients except the fruit and coconut. Divide between the baking sheets and put in the oven for 15 minutes. Remove from the oven and give a good stir. Return to the oven for a further 5 minutes. Remove again and add the fruit and coconut. Give it a good stir and return to the oven for 10 minutes.

 

Allow to cool and store in an airtight container for up to a month. Serve with fresh fruit and your favourite milk or yoghurt.

 

Ingredients

300 g rolled oats


150 g flaked almonds


75 g pumpkin seeds


50 g sesame seeds


50 g flaked coconut


150 ml best quality maple syrup


2 tablespoons cold pressed rapeseed oil


100 g dried cranberries


Serves: makes 12-15 servings


Dietaries: Vegan

Method

My granola is free of any refined sugar and gets its sweetness from maple syrup which gives a much slower release of energy than sugar or even honey. It also makes this granola vegan friendly.

 

Pre-heat the oven to 150°C. Line 2 baking sheets with baking parchment.

 

In a large mixing bowl combine all the ingredients except the fruit and coconut. Divide between the baking sheets and put in the oven for 15 minutes. Remove from the oven and give a good stir. Return to the oven for a further 5 minutes. Remove again and add the fruit and coconut. Give it a good stir and return to the oven for 10 minutes.

 

Allow to cool and store in an airtight container for up to a month. Serve with fresh fruit and your favourite milk or yoghurt.

 

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