Wed, 6 July 2016
Ingredients
200g/10oz Odlums Porridge Oatflakes
50g/2oz Sunflower Seeds
50g/2oz Shamrock Pecan Nuts (chopped)
125g/4oz Butter
125g/4oz Shamrock Light Muscovado Brown Sugar
3 Tablespoons Rowse Honey or Buckwud Maple Syrup
75g/3oz Mixed Dried Fruit & Seeds (e.g. dried cranberries, goji berries, pumpkin seed, sesame seeds etc.)
Serve with:
Greek Yoghurt, Mixed Berries and a drizzle of Rowse Honey
Method
1. Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin with baking parchment.
2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
3. Put the butter, sugar, maple syrup or honey into a saucepan over a low heat. Gently stir until the butter is melted. Remove from the heat and add to the dry ingredients along with the remaining ingredients.
4. Mix well until all the oats are well coated.
5. Transfer mixture into greased muffin tins. Press down well, if need be, dip hands in cold water and hollow out centre, to make delicious Granola Breakfast Cups.
6. Serve with Greek yogurt and fresh fruit, drizzle over with honey, if desired.
7. Bake in preheated oven for about 10 to 15 minutes until mixture looks golden. Store in an airtight container.
8. Serve with Greek yogurt and fresh fruit, drizzle over with honey, if desired.
Watch how it's made below:
