Tuesday, 5 August 2014

Random (Breakfast) Recipes- Crunchy Granola

For May's Random Recipes, I selected Darina Allen's Easy Entertaining. Strangely- and contrary to Dom's theory- I've actually made the first recipe in this book loads of times. With a few adjustments, it's become my all-time favourite granola. 

There's something about the word granola which just sounds virtuous. I think it is- ok, so there's a bit of honey involved, but it's natural unrefined stuff. In my book, at least, this counts as wholesome. You can definitely feel pretty pleased with yourself when you start the day with a bowlful of oats, nuts and dried fruit. If you top it off with fresh fruit and a glug of milk, soya milk or yoghurt- well, you'd be justified in being almost unbearably smug.

Makes 20 servings 
350g honey
225ml sunflower or light oil
960g rolled oats
150g raisins
150g hazelnuts, halved
25g pumpkin seeds
50g dried apricots, chopped into small pieces
50g dried dates, stoned and chopped into small pieces
75g wheat germ

Preheat the oven to 180ºC.

Place the hazelnuts on a baking tray and roast for about 8-10 minutes, until just golden. On a separate tray, toast the pumpkin seeds for a couple of minutes. 

In a large saucepan, heat the honey and oil until just melted. Add the oats and mix really well, so that every oat is coated. Spread out thinly on a couple of baking trays. 

Pop in the oven for about 30 minutes, taking out to stir every 8-10 minutes. Cool on the trays.

In the meantime, mix the wheat germ, dried fruit and nuts. Add the cooled oats and mix well. 

Any combination of dried fruit and nuts could be used here- this is actually an adapted version of the original recipe.

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