Crunchy fruit granola
by Andy McLeish
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servings4
40 minutes
Ingredients
Granola
175g of rolled porridge oats
3 tbsp of golden syrup
30g of sunflower seeds
30g of pumpkin seeds
50g of dried banana
50g of desiccated coconut
50g of dried apricots
50g of dried pineapple
50g of raisins
1 tbsp of olive oil
Method
1
Preheat the oven to 200°C/gas mark 6
2
Pour the olive oil and golden syrup into a pan and warm over a gentle heat until melted and combined
3 tbsp of golden syrup
1 tbsp of olive oil
3
Remove from the heat and add the oats and seeds. Stir until the oats and seeds are well coated and tip the mixture onto a baking tray
175g of rolled porridge oats
30g of sunflower seeds
30g of pumpkin seeds
4
Bake in the oven for 10 minutes, until the edges turn a golden brown colour and the oats form clusters. Remove from the oven and leave to cool
5
Cut the dried fruit into small pieces. Mix the fruit and coconut together in a bowl
50g of dried banana
50g of dried apricots
50g of dried pineapple
50g of raisins
50g of desiccated coconut
6
Once the oat clusters have cooled, add to the bowl of dried fruit and mix to combine
7
Serve the oat clusters in bowls with a generous dollop of Greek yoghurt, Brazil nuts or honey as preferred