Crunchy nutty granola

Crunchy nutty granola
  • Serves icon Makes one container
  • Time icon Takes 10 min to make and 25 min in the oven

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

Nutrition: per serving

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

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

  1. 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.
  2. 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.
  3. 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. 

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

4.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now