I've been using lots of maple syrup and cranberries recently, inspired by their autumnal flavours to make comfort food as we head towards Christmas. This granola recipe was such a winner I had to include it on the blog - the combination of maple syrup with dried cranberries and ground pecan nuts, tossed together with a little honey, oats and golden linseeds makes a brilliant wintery breakfast, but is also great to have in a jar in the kitchen to eat by the handful as you're passing!
Ingredients
6 tbsp maple syrup
4 tbsp honey
2 tbsp sunflower oil
8 oz oats
3 oz ground pecans
3 oz ground almonds
2 oz milled linseed
2 oz golden linseeds
1 oz sesame seeds
2 tsp cinnamon
1 tsp ground ginger
6 oz dried cranberries
4 oz golden sultanas
Method
- Preheat the oven to 160°C and line two large baking sheets with baking paper.
- Place the maple syrup, honey and oil in a small saucepan and warm over a medium heat.
- In a large bowl, mix together the oats, ground pecans, ground almonds, milled linseed, golden linseeds, sesame seeds, cinnamon and ground ginger.
- Pour in the warned syrup and mix together well.
- Tip the granola onto the baking sheets and spread out evenly.
- Bake for 30 mins, stirring halfway through the baking time.
- Leave to cool before stirring in the cranberries and sultanas.
- Store in an airtight container for up to a month.
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