I thought it best to quickly post my Granola recipe to use in yesterday's recipe for Cranachan. What is left is great as a snack, as cereal or delicious for breakfast with some thick creamy Channel Islands yogurt. Surprisingly for this chef it is a relatively healthy dish if you ignore the sugar ( honest ) and watch out for my bacon and maple granola recipe posted soon !!!!!
Just a quick plug for my new friends at Urbangrains living on a small island it is not always easy to get hold of great ingredients they have some fantastic products watch out for some more recipes using their lovely stuff.
Home made Crunchy Granola
3 cups rolled oats
3 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup pine honey
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup dried fruit; raisins, sultanas, small diced dried apricots, freeze dried strawberries
½ cup toasted flaked almond nuts or flaked coconut
Heat the oven to 300°F / 150 C / Gas mark 2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.