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Piccolo Cherry Tomato – September

Ingredients

Granola

  • 250g rolled oats
  • 25g desiccated coconut
  • Half tsp ground cinnamon
  • 50g soft light brown sugar
  • Large pinch of salt
  • 2 tbsp sunflower oil plus extra for greasing
  • 4 tbsp clear honey
  • 50g flaked almonds (you can vary the nuts e.g.: pecans, walnuts, hazelnuts)
  • 75g soft dried ready to eat apricots cut into raisin sized pieces
  • 55g raisins or cranberries

Method

  • Preheat the oven to 150C/300F’Gas2. Lightly grease a large baking sheet.
  • Put the oats, coconut, cinnamon, sugar and salt in a large bowl and stir together.
  • Drizzle over the oil and honey and stir until everything is thoroughly combined. Stir in the almonds. Spread out on the prepared baking sheet and bake for 20 minutes.
  • Stir and bake for a further 20 minutes.
  • Stir again and bake for a final 5 to 10 minutes until lightly toasted.
  • Transfer the granola to a large bowl and leave to cool. Stir in the raisins and apricots and store in an airtight container.
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