This is my secret granola recipe which has been tried and tested and tested and tested and tested and tested, so I can assure you it is highly consumable and beyond a doubt, scrumptious. I guess it’s not so secret now that I’m putting it out for all to see but I don’t believe in secrets anyway. This recipe is all about sharing. I think it is so important to be generous with information. The more you share the more everyone benefits including you. So with that in mind I hope you share this recipe with everyone. Make a giant batch and let it travel from your home to others.
It is crammed with nuts and crunchy goodness and if you like your granola the old fashioned way with whole milk, it gives the milk that lovely honey flavour which is just the best thing ever, isn’t it?
 

 

 
“The Nuts” Granola
Makes 2 large trays (approx. 750g)
 
• 250g rolled oats
• 60g sunflower seeds
• 60g sesame seeds
• 60g pumpkin seeds
• 150g whole blanched almonds, roughly chopped
• 60g shredded coconut
• 60g light muscovado or brown sugar
• 1/2 tsp sea salt
• 1 tsp mixed spice
• 1 tsp vanilla extract
• 100g unsweetened apple puree or apple juice
• 50g honey
• 40g apricot jam
• 1 Tbsp vegetable oil
• 30g golden syrup
• 100g pistachios
• 100g sultanas
 
Preheat oven to 150°C.
In a large bowl combine rolled oats, sunflower seeds, sesame seeds, pumpkin seeds, almonds, sugar, salt, mixed spice and vanilla extract.
In a small jug whisk the apple puree with honey, jam, oil & golden syrup. Tip into dry ingredients & mix together thoroughly.
Tip Granola into a large roasting tin and spread out evenly. Bake until it’s a deep golden brown colour, stirring every 20 minutes to ensure it browns evenly (45-60 minutes). Add the pistachios to the tray 10 minutes before you remove it from the oven to toast them nicely.
Remove from the oven and leave to cool. Once cooled stir in the sultanas.
Store in an airtight container and don’t forget to share.
 

 

 
Yours generously,
xxBlighStBistro.