First posted: May 8, 2015

Granola With a Halo On (Sugar Free)

 

This granola is great when you feel the urge to appreciate the simpler things in life, it’s sugar free and packed full of flavour and goodness. I like to think of it as cereal with a halo on. Add to your bowl a couple of grilled nectarines (or any stone fruit or gently stewed, spiced fruit), a dollop of natural yoghurt and a drizzle of honey and you’ll have a pretty shiny start to the day indeed.
PS This recipe is originally from my first book, Bitten, and was styled by Lisa Clark and shot by Warren Heath.

 

Ingredients

Cooks in:        Serves:approx. 12 servings

  • 2 cups whole rolled oats
  • 1 generous cup of raw roughly chopped almonds, pecans and pistachios, (or any nuts of your choice)
  • 1/4 cup shredded coconut
  • 1 tsp ground cinnamon
  • 1/3 tsp ground ginger
  • Pinch of ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup apple juice
  • 1/4 cup honey (or alternative sweetener)
  • 1/4 cup vegetable or coconut oil
  • Pinch of salt
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, roughly chopped (or figs!)

What to do

1. Pre-heat oven to 160C.

2. Heat the apple juice, honey and oil together in a small saucepan over a low heat until warmed through. Then mix everything together except the dried fruit, spread out on a lined baking tray and bake. Give a stir and check that the granola is evenly distributed after 20 minutes and bake for a further 20 minutes or until lightly golden and quite brittle.

3. Remove from the oven, let it cool, break up the granola and add in the dried fruit.

4. Store in an airtight container for up to 2 weeks.

Note
To turn this granola into delicious oat bars:
Mix the ingredients together and tip into a lightly greased or lined 20cm x 20cm baking dish, press the mixture flat into the tin using the back of a tablespoon. Bake for 30-40 minutes, or until lightly golden. Allow to cool for 5-10 minutes before cutting into oat squares. Leave to cool completely in the tin and then remove and enjoy immediately or store in an airtight container for up to two days.



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