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