Despite making some form of baked good per week, I do actually eat pretty healthily (to stave off obesity I tend to give most of what I make to friends). As we all know breakfast is key to a balanced diet. Oats are a healthy staple and a good slow releasing carb. However, if anyone has ever read the label on a packet of shop bought granola, then they’ll know they might as well be having a flapjack dunked in milk.
My granola contains no added sugar making it a considerably healthier option. The sweetness comes from honey, a splash of apple juice and nothing else. This recipe is incredibly versatile. I just chuck in what I’ve got lurking in the cupboards (figs, raisins, pumpkin seeds, walnuts, almonds…). I usually make a fruit compote to round it off.
- 340g rolled jumbo oats
- 8 tbsp apple juice (unsweetened and not from concentrate)
- 2 tbsp clear honey
- 85g flaked almonds
- 85g pumpkin seeds
- 85g walnuts
- 85g dried cherries or raisins or figs
- Preheat the oven to 175/275/gas mark 5.
- Pour the honey and apple juice into a pan and put on a low heat. Stir until the honey has melted. Remove from the heat.
- In a large mixing bowl tip in the oats and mix with the seeds and nuts.
- Pour the honey mixture onto the oats and mix thoroughly.
- Spread the mixture onto a large baking sheet and bake in the oven for 20-30 minutes, stirring occasionally so the whole batch is golden brown. Watch it carefully though as it can burn easily.
- Remove from the oven and allow to cool.
- Stir in the dried fruit and store in an airtight container.
Directions for use: Say goodbye to Jordans sugar laden granola and HELLO to oaty goodness.