Sugar Free Granola
The Mix = Scone
Here’s a seriously good recipe for a homemade granola to help kick start your new years resolutions. It’s super healthy loaded with oaty goodness and essential nutrients from fruit, nuts and seeds. It’s also sugar free using antioxidant-rich honey for natural sweetness. You can whip up a big batch to last you for ages if you are the type of person who likes to get ahead or you can just make a small amount so that you can vary it week by week to keep things interesting.
I love this recipe because it’s so versatile. The base remains the same but you can change the type of fruit, nuts and seeds you use depending on your tastes or what you have to hand. I like a dried berry fruit mix with cranberries and blueberries but if you prefer dried apricots or golden raisins, you can add those. I tend to use chopped almonds in mine but hazelnuts, peanuts or even mixed chopped nuts would be good too. I use rapeseed oil because it’s home grown, has the lowest saturated fat of any oil and is rich in vitamin E, omega 3 and omega 6. But if you want to use coconut oil which is all the rage at the moment, you can and it will add a lovely coconut flavour to the granola.
Store your granola in a kilner jar and eat it in a bowl with milk like museli (my favourite), in a glass with Greek yoghurt and fruit compote as a simple breakfast sundae or just grab handfuls from the jar as a healthy snack during the day or night!
You will need:
2 tbsp coconut/rapeseed oil
4oz dried fruit
2oz chopped nuts
2oz mixed seeds.
To make it:
Preheat the oven to 200 degrees and line a small roasting tin with greaseproof paper.
Nothing fancy needed here – just fold and press the paper in the tin
Put everything together in a big bowl
First the oats
Then the seeds
Then the fruit
Then the nuts
Then the oil and honey. A good trick is to put the oil in the jug first, then add the honey and it won’t stick.
Stir it all together with a wooden spoon until it’s all combined and coated with the honey. Then,pour the mixture into the lined tin and press it down firmly using the spoon or your hand.
Bake for 20 minutes.
Remove the tin from the oven, break up the granola using a spoon to reveal the soft underneath and return to the oven for another 10 minutes to crisp up.
Transfer the granola to a clean kilner jar and some snack pots.
It will seem like it’s a bit too soft going in but it magically turns crispier as it cools
And that’s all there is to it. Hope you like this recipe. If you try it, let me know how it goes.