Ten-minute almond granola
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)