Gra­nola

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Makes about 10 serv­ings Line a bowl with two or three ta­ble­spoons of peanut but­ter, then pour a cou­ple of hand­fuls of this gra­nola on top. Driz­zle in some honey if you want some ex­tra sweet­ness, then mix it all to­gether and dive in.

— 270g rolled oats — 3 tbsp brown sugar — ½ tsp ground cin­na­mon — 100g honey — 60ml ex­tra-vir­gin olive oil — 1 tsp vanilla ex­tract — about 100g dried fruit, cut into small dice — 60g raw or toasted nuts or seeds, coarsely chopped

Pre­heat the oven to 150C/ gas mark 2 and ar­range a shelf in the mid­dle. Place the oats, brown sugar, cin­na­mon and a quar­ter of a tea­spoon of salt in a large bowl, and stir to com­bine.

Com­bine the honey, oil and vanilla in a small bowl and stir un­til blended. Pour the honey mix­ture over the oat mix­ture and com­bine un­til the oats are thor­oughly coated.

Spread the oats in a thin, even layer on a rimmed bak­ing sheet. Bake for 15 min­utes, then stir and con­tinue bak­ing un­til the gra­nola is a very light golden brown – five to 15 more min­utes.

Place the bak­ing sheet on a wire rack and al­low the gra­nola to cool to room tem­per­a­ture, stir­ring oc­ca­sion­ally. This will take about 20 min­utes. The gra­nola will har­den as it cools. Mix the fruit and nuts or seeds into the gra­nola.

Left­overs can be stored in an air­tight con­tainer.

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