Crunchy nutty granola

Name: Crunchy nutty granola
Yield: Makes one container
Cuisine: British recipes
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

Easy
October 2008

Easy
October 2008

Test kitchen approved

Makes one container
Takes 10 min to make and 25 min in the oven

Celebrity chef Rachel Allen thinks these are “lovely with milk or natural yogurt.”

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 223kcals ( per 50g serving)
Fat: 13.4g (5g saturated)
Protein: 5g
Carbohydrates: 10.6g (8.6g sugar)
Salt: trace

Nutrition: per serving

Calories: 223kcals ( per 50g serving)
Fat: 13.4g (5g saturated)
Protein: 5g
Carbohydrates: 10.6g (8.6g sugar)
Salt: trace

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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

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.