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Granola

Gioconda Scott from Gioconda Scott's Paradise Kitchen
Start your day with a treat with Gioconda Scott's delicious recipe for toasted nutty muesli, mixed with dried fruit

Granola

Method

1. Preheat the oven to 180°C/gas 4.

2. Pour the rolled oats, oat flakes, bran flakes, hazelnuts, blanched almonds, toasted almonds and coconut into a large roasting tray, mixing well.

3. Drizzle with olive oil and mix well.

4. Bake for 20 minutes until golden, stirring now and then.

5. Melt the honey, brown sugar, butter and cinnamon in a small saucepan.

6. Pour the honey mixture over the baked oat mixture and add the raisins and apricots, Mix well.

7. Layer a sheet of greaseproof paper over the granola mixture.

8. Bake for 10-15 minutes until golden brown.

9. Cook and break into pieces. Store in an airtight tin.

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Serves: 12

Prep: 20 min
Cook: 35 min

Ingredients
225g rolled oats
225g oat flakes
225g bran flakes
75g toasted hazelnuts, freshly ground
75g ground blanched almonds
75g ground toasted almonds
75g desiccated coconut
extra virgin olive oil, for drizzling
75g seedless raisins
8 Dried apricots, chopped
2 tbsp Honey
100g brown sugar
250g Butter
generous pinch of ground cinnamon