200g wild blackberries
200g peeled & diced apples (Granny Smith or Braeburn)
30g oats
Half a cinnamon stick
A fresh vanilla pod, split and scraped
Little fresh lemon zest & juice
50g caster sugar
100g malted wheat flakes
115g rolled oats
100g whole almonds with the skin on
80g whole pecans
80g sunflower seeds
80g whole skinned hazelnuts
100g barley flakes
70g whole cashew nuts
2.5g of ground cinnamon
4g fine sea salt
30g sunflower oil
120g honey
120g agave syrup
40g light brown sugar
10g vanilla essence
Place the apple into a pan with the cinnamon stick, vanilla, lemon zest, 2 tbsps of water, sprinkle in the caster sugar and cover with a lid to cook on a low heat for 10 minutes, stirring now and again.
Add the berries and cook for five minutes until they are becoming slightly soft and the juices are coming out.
Mix all of the above ingredients together, then place into the oven at 160c for 15 minutes.
Place the ingredients into a medium saucepan and warm through on the stove, carefully mixing the syrup with the dry ingredients.
Place on a large tray with parchment paper and non-stick spray, spreading the granola out evenly to insure it gets evenly baked.
Bake at 150c for approx. 20 minutes until golden in color, making sure you stir every few minutes to get an even coloring. Leave to cool on the tray, stirring from time to time to avoid any clumping.
Once cooled, add in:
50g golden raisins
50g dark raisins
50g sultanas
100g fresh coconut strips (not desiccated)
Add the dried fruit first and mix well, carefully add the coconut last, then store in an airtight container.
200g wild blackberries
200g peeled & diced apples (Granny Smith or Braeburn)
30g oats
Half a cinnamon stick
A fresh vanilla pod, split and scraped
Little fresh lemon zest & juice
50g caster sugar
100g malted wheat flakes
115g rolled oats
100g whole almonds with the skin on
80g whole pecans
80g sunflower seeds
80g whole skinned hazelnuts
100g barley flakes
70g whole cashew nuts
2.5g of ground cinnamon
4g fine sea salt
30g sunflower oil
120g honey
120g agave syrup
40g light brown sugar
10g vanilla essence
Place the apple into a pan with the cinnamon stick, vanilla, lemon zest, 2 tbsps of water, sprinkle in the caster sugar and cover with a lid to cook on a low heat for 10 minutes, stirring now and again.
Add the berries and cook for five minutes until they are becoming slightly soft and the juices are coming out.
Mix all of the above ingredients together, then place into the oven at 160c for 15 minutes.
Place the ingredients into a medium saucepan and warm through on the stove, carefully mixing the syrup with the dry ingredients.
Place on a large tray with parchment paper and non-stick spray, spreading the granola out evenly to insure it gets evenly baked.
Bake at 150c for approx. 20 minutes until golden in color, making sure you stir every few minutes to get an even coloring. Leave to cool on the tray, stirring from time to time to avoid any clumping.
Once cooled, add in:
50g golden raisins
50g dark raisins
50g sultanas
100g fresh coconut strips (not desiccated)
Add the dried fruit first and mix well, carefully add the coconut last, then store in an airtight container.
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