Find your local class

Honey and seed granola

recipe image

Enjoy this crunchy granola mixture as a delicious morning breakfast or in fact any time of day.

ProPoints Value | 4

Servings | 10

Preparation Time | 5 min

Cooking Time | 15 min

Level of Difficulty | Easy

Ingredients

  • 3 heaped teaspoons clear honey
  • 300g (11oz) porridge oats
  • 15g (1/2 oz) sunflower seeds
  • 15g (1/2 oz) pumpkin seeds
  • 15g (1/2 oz) flaked almonds
  • 15g (1/2 oz) dried cranberries, chopped
  • 40g (1 ½ oz) sultanas

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C and line a largw bakng tray with baking parchment or foil.
  2. Gently warm the honey until runny, either in a small saucepan or for 30 seconds in the microwave. Mix the oats, seeds and almonds together in a bowl then add the warmed honey and stir well until everything is evenly coated, and beginning to stick together in small clusters.
  3. Spread the mixture out on the lined baking tray and cook in the oven for 12-15 minutes, stirring halfway through, until you have a golden toasted cereal mixture.
  4. Leave to cool then stir in the cranberries and sultanas. Store in an airtight container. Each serving weighs 40g (1 ½ oz).

Try this: For a fruity yogurt granola pot: to make a coffee-shop style breakfast  pot that you can prepare the night before, start by slicing 75g (2 ¾ oz) drained canned apricot halves in natural juice (1/3 of a 411g can) and place in the bottom of a lidded container. Add 40g (1 ½ oz) blueberries and a 150g pot of virtually fat free apricot yogurt. Top with 40g (1 ½ oz) honey and seed granola and seal the container. If you’d like the granola to stay really crunchy, carry it in a separate small container or a plastic food bag, ready to sprinkle on just before you eat. This will be 6 ProPoint values per serving.


Back to Recipes arrow

Go to Recipe Archive arrow


 
 
watermark