Preparation : 30 min. Cooking time : 15 min.

16

Ingredients

• 450g porridge oats
• 4 tsp sunflower oil
• 2 tbsp honey
• ½ tsp cinamon
• ¼ tsp nutmeg
• 75g unsalted flaked almonds
• 75g unsalted cashews
• 50g sesame seeds
• 25g sunflower seeds
• 115g raisins
• 50g dried cranberries
• 50g dried blueberries

For the mango compote:

• 1 mango, peeled and cubed
• 2 tbsp unrefined caster sugar
• 3 tbsp water

Preparation

Pre-heat the over to 160°C/350°F, gas mark 4.

Spread the rolled oats onto a large baking sheet, place in the oven and toast for approx. 15 minutes, mixing once or twice. 
Place the oil and honey in a small pan and heat until warm. 
In a large bowl, combine together the cinnamon and nutmeg. Add the almonds, cashews, sesame seeds and sunflower seeds.  Pour the warmed honey mixture over the nut mix and stir well.
Add this to the oats and mix well. Bake in the oven for 15 minutes, mixing every 5 minutes for even colouring. 
When cooked and toasted remove from the oven add the raisins, cranberries and blueberries and cool.
Can be stored in an airtight jar for 4 - 6 weeks.

For the mango compote

Place the mango, sugar and water in a pan.  Bring the mixture to the boil, then reduce the heat and simmer for about 7 minutes. 

Extra information

Serve the granola with Alpro soya alternative to milk or organic yogurt - Plain and spoonful of mango compote.