Gorgeous granola - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 100 g Almonds (whole)
- 100 g Hazelnuts
- 150 g Gluten free porridge oats
- 100 g Dessicated coconut
- Pumpkin seeds a handful
- Sunflower seeds a handful
- 100 ml Honey
- 40 g Unrefined light muscovado sugar
- 60 ml Sunflower oil
- 2 tbsp Unrefined molasses sugar
- 50 g Raisins or sultanas
- 50 g Apricot(s)
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1
Preheat oven to 150°C (fan 130°C, gas mark 2).
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2
In a large bowl combine the almonds, hazelnuts, gluten free oats, pumpkin seeds, sunflower seeds and dessicated coconut.
For this step you'll need:
- 100g Almonds (whole)
- 100g Hazelnuts
- 150g Gluten free porridge oats
- Pumpkin seeds a handful
- Sunflower seeds a handful
- 100g Dessicated coconut
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3
In a separate bowl cut the apricots into smallish chunks and combine with the raisins. Set the bowl of dried fruit aside.
For this step you'll need:
- 50g Apricot(s)
- 50g Raisins or sultanas
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4
In a small saucepan combine the sunflower oil, honey and muscovado sugar. Heat over a gentle heat, stirring until the sugar has dissolved, but do not allow the mixture to boil. Add the molasses and stir through.
For this step you'll need:
- 60ml Sunflower oil
- 100ml Honey
- 40g Unrefined light muscovado sugar
- 2 tbsp Unrefined molasses sugar
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5
Pour the honey mixture over the seed and oat mixture, stirring to combine.
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6
Spread the mixture on a large baking tray making sure it’s evenly coated. Bake for 7 minutes and then stir through. Bake for a further 7 minutes until the mixture is lightly brown. Watch it carefully as it can burn.
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7
Take the mixture out of the oven and pour into a large bowl. Add the chopped apricots and raisins and stir through. Leave the mixture to cool for an hour or so before placing in an air tight jar or tin. The granola will keep for about 1 month.