100g puffed rice
100g whole almonds
85g dried papaya
85g dried pineapple
50g dried dates
50g toasted desiccated coconut
40g cashew kernels
25g roasted chopped hazelnuts
2 tbsp sesame seeds
1 tbsp linseed
125ml runny honey (plus a little extra for drizzling)
1tbsp vegetable oil
25ml maple syrup
This delicious homemade granola is packed with tasty tropical fruits alongside some hearty oats, nuts and seeds. It makes a great breakfast served with yoghurt and berries or simply with milk. If you are trying to reduce your sugar intake look for unsweetened dried fruits, this recipe will work with pretty much any fruits so you can make it to your taste. Plus this recipe uses lots of similar ingredients to Kernel Crunch bars so you can make a batch of both without having to buy too many fancy ingredients. The quantities in this recipe will make a huge batch (around 2 x 1.5 litre jars) but it can be adjusted to suit your needs.
1: Preheat the oven to 160*c and line a couple of large trays with baking paper.
2: Measure out the oats, puffed rice and seeds and pop them in a large mixing bowl. Weigh out the nuts (it can be hard to get exact quantities so don’t worry too much) and place them on a chopping board. Roughly chop the nuts into fairly small pieces then tip them into the oat mixture. Stir well to combine and set aside.
3: Measure the honey, vegetable oil and maple syrup into a pan; gently heat over a medium heat until it combines and feels more fluid when stirred. Do not let it overheat as this will add a horrible burnt taste and will be a waste of delicious honey goodness.
4: Bit by bit pour the honey mixture over the dry ingredients in the mixing bowl, stirring between each addition. Once all the liquid has been added stir the mix very thoroughly to ensure all the dry ingredients are lightly coated.
5: Next carefully spread the mixture all over the baking trays, move it around until it is evenly distributed. If you like a slightly richer sweeter taste to your granola you can now drizzle a little more honey over the mixture on the baking trays.
6: Pop it in to the oven for 15 minutes, it should look golden and crisp when its done. Break up any oversized pieces that may have formed and allow to cool completely.
7: While the oat mix is cooling chop all the dried fruit into small pieces and measure out the toasted coconut. Add everything to the oat mix, it is now ready to be eaten (and stored)
It will keep for several weeks in an airtight container, I use a clip-top Kilner jar because it is practical and pretty!