BBC Good Food Magazine

NUTS & SEEDS GRANOLA

From Good Food reader Kim Marsh photograph HAYLEY BENOIT

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I developed this recipe after many failed attempts to find a shopbought granola I really liked. I found many of them to be overly sweet and full of added preservati­ves, so I decided to develop my own recipe, incorporat­ing my favourite ingredient­s, flavours and textures.

SERVES 10 (makes about 550g) PREP 5 mins COOK 30 mins EASY V

150g rolled oats

150g mixed nuts (we used whole hazelnuts, flaked almonds and whole pecans)

50g mixed seeds (we used a mixed bag containing sunflower, pumpkin, hemp and golden linseed)

50g raisins

1 tsp ground cinnamon

1/4 tsp sea salt

1 tsp almond extract (vanilla works

well too, if you prefer)

50ml vegetable oil

100ml maple syrup milk or yogurt, and fruit (optional),

to serve

1 Heat the oven to 180C/160C fan/ gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredient­s in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredient­s.

2 Mix together well, making sure that all the dry ingredient­s are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn’t clump together too much. Keep an eye on it as nuts can burn easily.

3 Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.

GOOD TO KNOW vegan

PER SERVING 277 kcals • fat 18g •

saturates 2g • carbs 21g • sugars 10g •

fibre 3g • protein 6g • salt 0.1g

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