Homemade Granola with Maple Yogurt and Berries
Published 09/10/2010 | 12:01
Granola is a favourite of mine, made from oats, seeds and dried fruits. Try it as an alternative to muesli or use it to make this delicious brunch recipe. This is the best time of the year for our grains. Makes about 800g / 1.75lb granola.
YOU WILL NEED
450g/1lb rolled oats
2 tbsps sunflower oil
2 tbsps honey
1 tsp natural vanilla extract
75g/3oz flaked almonds
50g/2oz sesame seeds
50g/2oz sunflower seeds
110g/4oz dried cranberries or raisins For the maple yogurt 125ml/4fl oz low-fat natural yogurt
2 dsps maple syrup
For the topping
110g/4oz assorted fresh berries
Pre-heat the oven to 180 C/Gas Mark 4. Place the rolled oats in a large roasting tin and toast in the oven for approximately 15 minutes, turning once or twice during cooking.
In a small saucepan combine the oil, honey and vanilla extract and heat until warm. Add the almonds, sesame seeds, flaxseeds and sunflower seeds to the honey mixture and stir. Remove the pan from the heat and pour the honey and seeds over the oats. Mix well.
Continue to bake the coated oats for another 15 minutes, until browned and crisp, turning every five minutes so that they brown evenly. Break up the oat mixture into chunks with a wooden spoon and add the dried cranberries or raisins. Leave to cool completely. When cold, store in an airtight jar -- the granola will keep in a cool place for two to three months.
To serve, combine the yogurt and maple syrup. Take two glasses and spoon two to three dessertspoons of granola into the bottom of each one. Add a layer of maple yogurt, then top with a spoonful of berries.