Linda Barker’s Great-Start-To-The-Day Granola

Cooking Time
25

Portions
2

Ingredients

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• g mugs of rolled porridge oats
• g cup of mixed nuts – e.g almonds, cashews, pecans
• g cup of seeds – e.g pumpkin, sesame
•   handful handful of dried fruits – e.g figs, sour cherries, blueberries, flat raisins
• g big spoons of warmed coconut oil
• g big spoons of honey (preferably all organic ingredients)

• 1

  Step 1

  Toast the oats at 150°C on a warmed baking tray for 25 minutes or until they go a soft, caramelly brown.
• 2

  Step 2

  Just as they're starting to colour, add the seeds and nuts and spread it all out - leave it for 15 minutes.
• 3

  Step 3

  When they go golden brown, take out the tray and stir in the oil, honey and fruit, then leave to dry. When it is cooled, it starts to go clumpy.
• 4

  Step 4

  Finally, scoop it all up and store it in a sealed jar for up to two weeks.

Ingredients

• 2 g mugs of rolled porridge oats
• 1 g cup of mixed nuts – e.g almonds, cashews, pecans
• 1 g cup of seeds – e.g pumpkin, sesame
• 1 handful handful of dried fruits – e.g figs, sour cherries, blueberries, flat raisins
• 4 g big spoons of warmed coconut oil
• 2 g big spoons of honey (preferably all organic ingredients)