This is perfect granola if you’re not that keen on granola. I mean, I like the idea… oats, dried fruit, some nuts, mixed with yogurt and some milk, it sounds good. But somehow most granolas are just… too… much… hard… work… for the morning. You have to really chew on them. But this one is just right.
Unlike most granolas, it doesn’t contain any added sugar. The dried fruit makes it sweet enough. Toasting the oats gives it a whole new dimension. Plus it makes the kitchen smell amazing.
We had this for breakfast on Christmas Day, when it was gorgeous. Since then, I’ve kept making it, and have scaled up the proportions to make a whole jar full – I was getting through a jar way too quickly. As I’ve cut down on dairy for January, I can tell you that it is delicious with almond milk, and particularly good with either plain or vanilla yoghurt (dairy or soya).
Also – hooray – this is the first recipe I’ve posted for months and months… possibly more. Honestly, it’s that good.
Toasted Winter Granola
- 100g butter
- 450g whole rolled oats (although I suspect normal porridge oats would be good too)
- 100g blanched hazelnuts
- 150g dried cranberries
- 150g dried cherries
- Melt the butter in a large frying pan.
2. Add the oats and toast for around 10 minutes. They will start to smell all… toasty. Make sure you stir them frequently.
3. Chop the hazelnuts.
4. Turn the heat off the oats. Add the nuts, cherries and cranberries.
5. Mix everything together and leave to cool before transferring to a jar.
6. Serve with milk, yoghurt and honey if you choose.
I imagine this recipe will be easily customisable. If it wasn’t January, and I wasn’t trying to shift the post-baby weight, I could easily see some dark chocolate chips going very nicely with this.