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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 250 g (8.8oz) porridge oats (NOT jumbo)
- 50 g (1.8oz) unsweetened desiccated coconut
- 75 g (2.6oz) pumpkin or sunflower seeds
- 50 g (1.8oz) flaked almonds
- 55 g (1.9oz) butter, plus extra for greasing
- 100 g (3.5oz) light brown soft sugar
- 1 pinch salt
- 160 g (5.6oz) clear honey
- 85 g (3oz) soft dried apricots
- 2 tbsp fruit juice (apple works well) - or use water
- 140 g (4.9oz) dried berries and cherries (or other dried fruits eg raisins)
Method
- Preheat the oven to 160C/gas mark 3.
- Mix the oats, coconut, seeds and nuts on a large baking tray and bake for 15 minutes, stirring halfway through, until they smell toasty and are pale golden here and there.
- Meanwhile, grease a 23cm shallow square baking tin, then line it with baking parchment.
- Put the butter, sugar, salt and honey in a large saucepan and melt them gently together to make a syrup.
- Chop the dried apricots, or snip them with scissors.
- Pour the toasted oats, seeds and nuts into the pan, then add the fruit juice or water and the dried fruit.
- Stir well with a spatula until everything is evenly coated in the syrup.
- Press the granola into the baking tin and smooth it flat with the back of a spoon.
- Bake for 35 minutes, or until golden all over, then leave to cool completely in the tin.
- Lift the baked slab of granola from the tin using the paper to help, then cut into bars using a large sharp knife.
- Re-wrap in clean baking parchment and keep in the tin or an airtight container for up to one week.
