Cinnamon and hazelnut granola with mango compote

Mobile version Print

By: Sophie Michell From: Great Food Live

On TV Tonight

  • 20:00 - Chinese Food Made Easy - Spicy Sichuan
  • 20:30 - Chinese Food Made Easy - Cooking for Friends and Family
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.15 / 5 (40 votes)

Prep time:
30 min
Cook time:
1 hr 10 min

Nutty but nice, Sophie Michel's great recipe for crunchy baked granola with mango compote is hard to resist and healthy to boot!


1. Preheat the oven to 140C/gas 1/2.

2. Warm the oil, honey, sugar and lemon juice in a large saucepan over a gentle heat, just long enough to get them evenly mixed, but without boiling. Turn off the heat and add the oats, hazelnut, sesame seeds, cinnamon and a pinch of salt; stir well.

3. Line a baking tray with baking parchment, spread with the granola and bake for 1 hour. Give the mixture a good stir after half an hour.

4. Stir again again 15 minutes, and then once more 5 minutes before it's ready - this ensures and even coating. The granola should be golden brown. Cool on the tray, stirring occasionally to break up big clumps. Mix in the cherries and raisins and store in an airtight container until ready to serve.

5. For the mango compote, gently heat the orange juice and sugar in a pan with the vanilla pod. Stir until the sugar has dissolved. Bring up to the boil, then reduce the heat and simmer for about 10 minutes, until syrupy. Remove the pan from the heat.

6. Peel and slice the mangoes, and arrange with their juice in a shallow dish. Pour over the warm syrup and leave to cool.

7. To serve, spoon a dollop of yogurt into each bowl and top with mango compote and a generous sprinkling of the granola.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register