50g dried cranberries or dried fruit of your choice (chop up finely - I use scissors)
100g honey
50g salted butter
50g light brown sugar
1 tsp vanilla extract (optional)
50g melted dark or milk chocolate or white chocolate (optional)
METHOD:
1. Line a baking tin with parchment paper (mine is 20cm x 25cm)
2. In a large frying pan, dry fry the jumbo oats and porridge oats. Using a wooden spoon, keep moving the oats around the pan, this will stop it burning. It will take a couple of minutes for the oats to start toasting and it will smell like they were baked. These are ready to put back into a bowl.
3. Put the hazelnuts and pumpkin seeds in the same large frying pan and dry fry them. Using a wooden spoon, keep moving the hazelnuts and pumpkin seeds around the pan, this will stop it burning. It will take a couple of minutes for these to toast and there will be some popping noises and you will see some of the seeds and nuts change colour. These are ready to put back into a bowl.
4. In a large saucepan on top of a set of scales, weigh in directly the butter, honey, sugar and vanilla. Let this bubble for a couple of minutes on top of the hob until you see it foaming. You can now turn the heat off.
5. Then stir in the toasted oats, nuts and seeds and cranberries till everything is well combined, and then pour the mixture in the lined tin and then spread to the edges.
6. Place back into the oven for a 5 min for a quick bake.
7. Then melt the chocolate in the microwave for about 30 sec and stir (may need another 30 sec blast) and drizzle over the granola slab.
8. Leave to cool and cut to size. Keep in a Tupperware box and eat within the week.
