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Mixed grains and porridge oats are used here as the base – however, you can use just oats. Also, feel free to increase the nuts or change the fruit as per your tastes. Use the granola as a sprinkling for fruit compotes or eat with yogurt or milk. If you're keeping the granola for a couple of weeks, it's best to use properly dried fruits rather than the ready-to-eat dried fruits.
Variations:
Apricot and pecan – add 100g chopped ready-to-eat dried apricots and 75g pecan nuts in place of the almonds and fruit.
Raisin and hazelnut – use 50g raisins and 75g hazelnuts in place of the dried fruit and nuts.
Maple and nut – swap the honey for maple syrup and replace the fruit with 75g halved pecans.
Recipe adapted from Amazing Grains by Ghillie James (Kyle Books, £25)
Serves 4-6
Can be made and stored in an airtight container, in a cool, dry place for up to 2 weeks
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