If you’re looking for a homemade breakfast that’s suitable for everyday, making granola couldn’t be easier and you can customise it to your taste
Contains eggContains nutsContains sesame
Serves15
CourseBreakfast
Prepare10 mins
Cook45 mins
Total time55 mins
Pluscooling
Ingredients
125g clear honey
2 tbsp toasted sesame oil
1 tsp sea salt flakes, to taste
350g jumbo oats
50g mixed seeds
4 tbsp sesame seeds
100g macadamia nuts, halved
50g flaked almonds
50g British Blacktail Free Range Medium Egg
75g dried apricots, chopped
75g dried pitted dates, chopped
Method
Preheat the oven to 150°C, gas mark 2, and line a large baking tray with parchment. Warm the honey, oil and salt in a small pan. Combine the oats, seeds and nuts in a mixing bowl. Pour over the honey mix and stir until coated.
In a small bowl, lightly whip the egg white until frothy, then stir through the granola mix. Tip onto the baking tray and spread evenly.
Bake for 25 minutes, then turn the tray and give it a quick stir before baking for 10-15 minutes. Turn the oven off and allow the granola to cool completely so it’s crisp, then stir in the dried fruit. The granola will keep for up to 1 month stored in an airtight jar.
Cook’s tip
This recipe is merely a guide for creating my favourite granola – but you can use whatever combination of fruits and nuts suits you. I love a summery version using dried berries and small chunks of white chocolate. The egg white is added to help the granola clump together into clusters, but if you prefer yours to have a looser texture or want the recipe to be egg-free, you can leave it out.
