Crunchy fruit granola
Item 1 of 1
This delicious granola recipe from Andy McLeish is the perfect way to start the day. Homemade cereal is well worth the extra effort, and can be endlessly adapted to your own tastes for the perfect breakfast. For breakfast on the go, find out how to make granola bars in our useful guide.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Granola
- 175g of rolled porridge oats
- 3 tbsp of golden syrup
- 30g of sunflower seeds
- 30g of pumpkin seeds
- 50g of dried banana
- 50g of desiccated coconut
- 50g of dried apricots
- 50g of dried pineapple
- 50g of raisins
- 1 tbsp of olive oil
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Pour the olive oil and golden syrup into a pan and warm over a gentle heat until melted and combined
- 3 tbsp of golden syrup
- 1 tbsp of olive oil
3
Remove from the heat and add the oats and seeds. Stir until the oats and seeds are well coated and tip the mixture onto a baking tray
- 175g of rolled porridge oats
- 30g of sunflower seeds
- 30g of pumpkin seeds
4
Bake in the oven for 10 minutes, until the edges turn a golden brown colour and the oats form clusters. Remove from the oven and leave to cool
5
Cut the dried fruit into small pieces. Mix the fruit and coconut together in a bowl
- 50g of dried banana
- 50g of dried apricots
- 50g of dried pineapple
- 50g of raisins
- 50g of desiccated coconut
6
Once the oat clusters have cooled, add to the bowl of dried fruit and mix to combine
7
Serve the oat clusters in bowls with a generous dollop of Greek yoghurt, Brazil nuts or honey as preferred
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024