Crunchy nutty granola
- Portion size: Makes one container
- Takes 10 min to make and 25 min in the oven
- Difficulty: easy
Celebrity chef Rachel Allen thinks these are “lovely with milk or natural yogurt.”
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Ingredients
- 125g butter
- 150ml honey
- 1 tsp vanilla extract
- 500g oat flakes
- 100g flaked almonds
- 100g chopped cashew nuts
- 100g desiccated coconut
- 100g pumpkin seeds
- 100g sunflower seeds
- 200-300g mixed dried fruit, such as chopped pitted dates, figs, apricots, raisins, sultanas
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Method
- Preheat the oven to 160°C/fan 140°C/gas 3. Place the butter, honey and vanilla in a small pan, and put over a gentle heat to melt together.
- Mix the remaining ingredients, except the dried fruit, in a large bowl. Stir in the melted butter mixture and mix well. Spread out in a large roasting tray and bake for 25 minutes, or until the nuts and grains are a pale golden brown, stirring every 5 minutes so it browns evenly.
- Remove the tray from the oven and leave to cool, stirring the mixture in the tray occasionally. (If you transfer it to a bowl while it’s still warm, it will go soggy.) When it has cooled down, add the dried fruit, stir, and put into an airtight container. Store at room temperature for up to a month.
Nutrition
- 223kcals ( per 50g serving) Calories
- 13.4g (5g saturated) Fat
- 5g Protein
- 10.6g (8.6g sugar) Carbs
- trace Salt
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