One of the best things about fall is the season's comfort food. More than any other time of year, I enjoy breakfast so much more than usual. This granola recipe is simple and easy to prepare and so delicious with warm milk and fruit.
Nutty Honey Granola (Makes 10-12 servings)
- 6.25 tbsp maple syrup
- 6.25 tbsp clear honey
- 4 tbsp sunflower oil
- 250g (1.6 cups) rolled oats
- 75g (1/2 cup) roughly chopped almonds
- 75g (1/2 cup) roughly chopped brazil nuts
- 50g (1/4 cup) pumpkin seeds
- 1/2 tsp salt
- 100g (3/4 cup) golden sultanas
Preheat oven to 275 degrees Fahrenheit. Put maple syrup, honey and oil in small saucepan and warm over a low heat. Put the oats, nuts, seeds and salt in a mixing bowl and stir. Pour in the warmed syrup mixture and mix thoroughly. Line two baking trays with baking parchment. Spread the granola over the trays, making sure it is no deeper than 1/2 inch and bake in preheated oven for 20 minutes. Remove the trays from the oven and stir the granola from the edges to the center then smooth out again. Return to the oven for 15 to 20 minutes more, until lightly golden. It won't be crunchy (mixture is soft until it cooks). Don't let it get too dark or it will taste bitter. Remove from the oven, leave to cool for 10 minutes then stir in the sultanas. Leave to cool completely, then break into pieces. Store in an airtight container and eat within 1 month. (It's so good I doubt it will last that long!)
Recipe/photo courtesy of British Country Homes & Interiors