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)