Ghillie's grains granola
by Sarah Alcock
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.
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)
- 2 tbsp vegetable oil
- 3 tbsp clear honey, preferably manuka
- 3 tbsp apple or orange juice
- 200g mixed-grain porridge, or rolled oats (we used Dorset cereals Oat & Barley)
- 50g flaked almonds
- 1 heaped tbsp pumpkin seeds
- 1 heaped tbsp flaxseed/linseed
- 50g dried apple
- 50g dried cranberries
- milk or yogurt and fresh fruit, to serve
- Preheat the oven to 160°C, fan 140°C, gas 3.
- In a bowl in the microwave or in a pan on the stove, gently heat the oil with the honey and fruit juice until warm.
- Add the remaining ingredients, except the dried fruit, and stir together until thoroughly combined. Scatter on to a large shallow baking tray in a thin layer.
- Bake in the oven for 20-30 minutes or until golden, turning the granola over a couple of times during the baking so it toasts evenly (the outer edges tend to brown faster).
- Remove from the oven when the granola is golden brown and crisp. Stir in the dried fruit, then cool on the tray before transferring to an airtight container. Store in a cool, dry place.
- Serve with fresh fruit, yogurt or milk and an extra drizzle of honey if you like.
Can be made and stored in an airtight container, in a cool, dry place for up to 2 weeks