Jan 28, 20192 min read

Honey, Almond and Sour Cherry Granola

It's been rather blustery and chilly, so I'm staying inside and creating one of my favourite breakfasts,

my Honey, Almond and Sour Cherry Granola.

One of the easiest recipes to follow and it tastes fantastic. This is my take on a recipe I spotted in Nigella Lawson's Christmas cookbook that I bought a few years ago.

One of the delights of granola is you can adapt it to suit your own tastes, replacing almonds for pecans, pistachio nuts or a mix of several different types.

The ingredients couldn't be easier to obtain and it's a simple stir and bake recipe.

You can swap out several of the ingredients to suit your own tastes

Make this and you'll be set for breakfast, mid morning snack, afternoon nibble or late night supper!

Here's the ingredients and method:

500g Jumbo Rolled Oats

100g Sunflower seeds

100g White Sesame Seeds

130g Whole, Natural Almonds

80g Whole Blanched Almonds

400g Runny Honey

35ml Rapeseed Oil

250g Dried Sour Cherries (or any dried fruit you prefer)

10g Ground Cinnamon (Optional)

Method:

Preheat your oven to 150ºC (Fan) 300ºF, gas mark 2.

Place all of the ingredients except the dried sour cherries into a mixing bowl and stir until the honey and oil has been absorbed into the dry ingredients and the mixture is thoroughly combined.

If you warm the honey first it will pour more easily and be more quickly absorbed into the dry ingredients.

Pour into a large, shallow oven tray, the larger the better as this will help the granola to brown and bake through.

Baked for between 30-45 minutes depending on how you like your granola.

If you prefer a softer, chewy granola, bake for less time but if you prefer a crunchy breakfast cereal leave it for the full 45 minutes. Stir occasionally to prevent burning and remove from the oven when it's baked to your preferred level.