Ten-minute al­mond gra­nola

The Guardian - Feast - - Six Of The Best -

Prep 5 min

Cook 5 min

Serves 2 190g rolled oats 35g al­monds, roughly chopped 2 tbsp but­ter or co­conut oil

3 tbsp honey, agave or maple syrup

Dry-toast the oats and al­monds to­gether in a large deep fry­ing pan over a high heat for five min­utes, stir­ring of­ten.

Make a hole in the mid­dle of the mix­ture and add the but­ter or co­conut oil along with the honey (or other sweet­ener). Con­tinue to heat and stir the mix­ture for a fur­ther

five min­utes, mak­ing sure ev­ery­thing is well coated. Re­move from the heat and al­low to cool be­fore trans­fer­ring to a lid­ded jar for stor­age – it will keep for up to two weeks.

Top With Cin­na­mon by Izy Hos­sack (Hardie Grant)

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