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Maple granola with strawberries
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For the granola:
150g jumbo rolled oats
200g Mornflake Oatbran
500g mixed seeds
50g flaked almonds
50g dried mango, or desiccated coconut
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsp maple syrup
2 tbsp sunflower oil
Fresh Waitrose Strawberries
2 tbsp Waitrose Greek Natural Strained Yogurt
1. Preheat the oven to 170ºC, gas mark 3. Line a baking tray with non-stick baking parchment. Mix all the granola ingredients together in a large bowl.
2. Spread this mixture onto the prepared baking sheet in an even layer. Then bake in the preheated oven for 40 minutes, stirring occasionally to ensure the mixture turns golden evenly.
3. Remove from the oven and allow to cool completely before storing in an airtight jar. (Stores for 1–2 weeks). Serve with fresh strawberries, blueberries and Waitrose Greek Natural Strained Yogurt.
Typical values per serving:
This recipe was first published in September 2013.