This Maple Syrup and Nut Granola makes a delicious start to the day, mixed with other cereals or added to yoghurt. Serve with a few slices of banana or a spoonful of fruit compôte for some added goodness.
It’s the summer holidays and in between running around like a headless chicken acting as a taxi service to the kids, there are moments when I have a bit more time on my hands to try out some new recipes. Granola is full of slow-release energy and although I’d shy away from serving an entire bowl of it to the kids due to the sugar content, it certainly makes a nice change from the usual breakfast offerings in our house.
I’m in the process of trying to wean the kids off the fruit-flavoured fromage frais – you know the ones; small, hang out in “gangs” of six, laden with sugar. Instead, I’ve added plain yoghurt to my shopping list, but to be honest, the kids aren’t particularly keen so anything to make it just a bit more interesting (and sweet) is a tick in the box as far as they’re concerned. The following recipe makes a large jar and, as long as it is airtight, will keep for a few weeks.
- 300g rolled oats
- 30g pumpkin seeds
- 30g sunflower seeds
- 15g sesame seeds
- 100g almonds or hazelnuts or a mixture of both
- 250ml maple syrup
- 100g sultanas
- 100g dried apricots, chopped
- ½ tsp ground cinnamon
- Preheat the oven to 170C/325F/Gas Mark 3 and line a large baking sheet with parchment.
- Mix the oats, seeds and nuts together in a bowl.
- Spread over the baking sheet and drizzle the maple syrup all over
- Bake for 25 minutes.
- Remove from the oven. Add the sultanas and apricots, sprinkle over the cinnamon and mix well.
- Bake for a further 15 minutes or until the mixture is crisp and golden.
- Allow to cool before storing in an airtight container.
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