This article was written for Annabel & Grace, which is now part of Rest Less.
I recently spent a fabulous few days with one of my oldest friends, Penny, who lives in Suffolk. Apart from the wonderfully green countryside, Snape Maltings, the pleasingly empty beaches, she treated us to several homemade dishes including her granola. I never usually eat breakfast but this caramelised granola was, to put it mildly, moreish. Warning: once you’ve made this you’ll never want to be without it!
Homemade Caramelised Granola (simply delish)
Course: RecipesDifficulty: Easy4
servings45
minutesAs most of the other recipes on this website, this granola is easy to make and store in an airtight glass container.
Ingredients
50g dried dates
100g jumbo rolled oats
2 tbsp honey
85g mixed raw cashews and pecans
15g raw pumpkin seeds
3 tbsp olive oil
Directions
- Pre-heat oven to 160C / 325F/gas mark3
- Simmer the dates in ½” water until soft and then blend until smooth. Stir in the remaining ingredients and mix well.
- Spread the mixture on a baking tray and bake for 15 mins until golden. Then reduce temperature to 110C/225F/gas mark ¼ and bake for a further 30 minutes or until the mixture is dry and crisp.
- Leave to cool completely, then store in an airtight container.
Notes
- Use this granola as a breakfast cereal or a crunchy topping on yoghurt or porridge.
This recipe for Homemade Caramelised Granola is from the Honestly Healthy cookbook.