Crunchy Granola

Granola is a fabulous mix of grains, nuts and seeds.  Some recipes include chocolate, but the healthier ones don't!  The best granola is your own, as you know exactly what has gone into it, and can add or subtract ingredients to suit.     It is sweetened with honey and coconut, so nothing artificial.   This is an adaptation of a recipe I found in a magazine.   Obviously, this is not suitable for nut allergy sufferers, but you could make a nut-free version, adding dried fruit and seeds instead.

This makes a great Christmas present in a beautiful new preserving jar, if you can bear to give it away!   If you double the quantity, it will take longer to cook.    Delicious on puddings - this is thick Greek yoghurt on my Winter Fruit Salad with a granola topping.

Crunchy Granola

Crunchy Granola

8oz/ 200g rolled jumbo oats

3oz/ 75g almonds in their skins

3oz/75g hazelnuts in their skins

2oz/50g unsweetened desiccated coconut

2oz/50g 50g sunflower seeds

2oz/50g pumpkin seeds

good handful chopped dates 

8oz/200g honey (if using set honey, microwave it until liquid)

Instructions:

Preheat oven to 180deg C.  Mix all the dry ingredients in a large bowl until evenly distributed.  Stir in the honey.  Place the mixture in a large stainless-steel roasting tray and toast in the oven for 15 minutes or so, turning the mixture every few minutes or so to ensure even toasting.   Leave to cool and dry out before filling a Kilner jar (approx 1 litre/2pt).