Are you wondering who Jane is? Well she is the food editor of the magazine that this recipe came from and kudos to her, this has quickly become one of our most favourite granola recipes. In fact it is the granola recipe that all others are compared to, which is why we still call it Jane's Granola! It is very versatile, you can add in or leave out what you have or don't have in the cupboard and the granola always turns out well. We enjoy this sprinkled over fruit compote and yogurt, Kilner Crunch style!
Jane's Granola Recipe
250g rolled oats
200g mixed nuts, roughly chopped (such as pecans, brazils or hazelnuts)
2 tbsp each of sesame seeds, sunflower seeds, linseed, pumpkin seeds
6 tbsp clear honey
75g dried apricots, roughly chopped
75g dried cranberries or cherries
Preheat the oven to 150 C / 130 C fan. Mix together the oats, nuts and seeds in a large bowl. Put onto two baking sheets lined with baking parchment, drizzle over the honey and mix together until little clusters form, but not totally mixed.
Place the trays in the preheated oven and cook the granola for 20 to 25 minutes, stirring occasionally.
Add the fruit and mix well. Cook for another 8 to 10 minutes. Leave to cool completely, then transfer to a lidded container. Serve with sheep or goat’s yogurt and a drizzle of honey or fresh berries
Makes 20 x 40g servings
Feel Good Food Mag