Mainly Breakfast Granola

When it comes to Summer breakfasts, yoghurt, fresh fruit and granola is amongst one of my favourites. I always find shop bought varieties far too sweet - so this nutty granola has just a touch of sweetness to it, making it perfect to eat with fruit, or even sprinkle on top of ice cream for a quick pudding. I’ve decided to keep this one packed solely with seeds and nuts, but if you wish to add dried fruit, mix it into the granola after it’s come out of the oven. The honey can be substituted with maple or agave syrup to make it vegan.

Makes 1 medium Kilner Jar

Ingredients :
200g oats
50g almonds, roughly chop about half of them and leave the remainder of them whole
50g pecans, roughly chopped
50g mixed seeds (I used a mix of pumpkin, sunflower, linseed and sesame)
1 scant tsp cinnamon
1 tsp flaked sea salt (if using table salt, reduce to ¼ tsp instead)
3 tbsp neutral oil (eg sunflower or vegetable)
2 tbsp honey
2 tbsp crunchy peanut butter
100ml orange juice

Method:

1. Preheat oven to 150°C and line a roasting tin with greaseproof paper.

2. In a large bowl, combine the dry ingredients - oats, nuts, seeds, cinnamon and salt.

3. Add the oil, peanut butter, honey and orange juice into a small pan. Heat on a low temperature until all the ingredients have melted and come together. 

4. Pour the wet mixture over the dry ingredients and mix thoroughly, ensuring that all the oats and nuts have been coated.

5. Tip onto the roasting tin and bake for 50 minutes. Remove the tray from the oven every 10 minutes to break up any large clusters. Give the tray a good shake every time to ensure even cooking. 

6. Leave to cool completely in the roasting tray before transferring to an airtight container. The granola will crisp up as it cools.