Make the most of beautiful jewels of pomegranate with this delicious brekkie recipe
There's a certain feeling of satisfaction that comes with making a big batch of granola on the weekend to enjoy throughout the following week.
We top ours with the seeds of a pomegranate and a good dollop of natural yogurt, usually Glenisk (http://www.glenisk.com/) or Glenillen (http://www.glenilenfarm.com/).
2 tablespoons of sunflower oil
125ml of golden or maple syrup
2 tablespoons of honey
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
300g of rolled oats
100g of flaked almonds
1 tablespoon of desiccated coconut
Natural yogurt, pomegranate, seeds removed
1. Pre-heat your oven to 160°C/140 °C fan/Gas mark 3.
2. Mix the sunflower oil, golden syrup, honey and vanilla extract together in a large bowl.
In a second bowl, mix the cinnamon into the porridge oats. Now add the oats into the large bowl, mixing them into the syrup until really evenly coated.
3. Spread evenly onto a baking tray (you may need to use two baking trays if you don't have one that's big enough to hold all those oats in a shallow layer) and roast in the oven for 15 minutes.
4. Remove from the oven and add the almonds to the oats, mixing everything around but being careful not to break up too many oaty clusters – that's what makes a crunchy granola.
5. Return to the oven for another 10 to 15 mutes or until the oats are golden brown.
Remove from the oven and allow to cool completely before mixing the dessicated coconut through the oats.
6. Spoon a serving into a breakfast bowl and top with a dollop of yogurt. Remove the seeds from the pomegranate and serve your granola by sprinkling the seeds over the top of the yogurt.
7. Transfer the remaining granola to an airtight container where the granola will keep for up to a month. Ours rarely lasts that long though.
First published in INSIDER Magazine, exclusive to Thursday’s Irish Independent
First published in INSIDER Magazine, exclusive to Thursday's Irish Independent