An absolute favorite that colors up a greek yoghurt or adds interest to the quick cornflakes...
1 stick of butter (115 g)
4 tbs honey
1 oz sugar
6.5 oz rolled oats
1 oz dried raspberries
1 oz chopped, pitted dates
1 oz chopped hazelnuts
1 oz chopped almonds
- Heat the oven to 385 F. Line a baking tin (app. 8"x8") with a baking sheet.
- Mix sugar, honey and butter in a large pan over low heat. Add the remaining ingredients and mix well.
- Pour the mixture into the tin and spread it out evenly. Bake in the oven until golden, app. 25 min.
- Leave to cool in the tin. Transfer to a cutting board and coarsely chop the granola into desired chunks.
Brought this along on sunrise hike with my friend Jill this morning - it went down well on the hilltop!
1 stick of butter (115 g)
4 tbs honey
1 oz sugar
6.5 oz rolled oats
1 oz dried raspberries
1 oz chopped, pitted dates
1 oz chopped hazelnuts
1 oz chopped almonds
- Heat the oven to 385 F. Line a baking tin (app. 8"x8") with a baking sheet.
- Mix sugar, honey and butter in a large pan over low heat. Add the remaining ingredients and mix well.
- Pour the mixture into the tin and spread it out evenly. Bake in the oven until golden, app. 25 min.
- Leave to cool in the tin. Transfer to a cutting board and coarsely chop the granola into desired chunks.
Brought this along on sunrise hike with my friend Jill this morning - it went down well on the hilltop!
No comments:
Post a Comment