Ottolenghi's Granola

I could eat this granola for breakfast, lunch and supper. But to avoid becoming a contestant on Britain's Biggest Losers weight-loss TV show, I will restrain myself. I have put down the Ottolenghi Granola here exactly how is it in their cookbook, but poetic licence maybe used; add whatever you fancy. I am very partial to dried cherries, so I substituted the cranberries for cherries and added poppy seeds and sesame seeds. You add what ever you like. I warn you this is not diet granola, but it is to die for!

Ingredients

60g whole unskinned almonds
40g brazil nuts
40g cashew nuts
300g whole rolled oats
60g pumpkin seeds
60g sunflower seeds
100g dried apricots, roughly chopped
60g dried cranberries
60g dried blueberries

Syrup

¼ tsp salt
3 tbsp rapeseed oil
2 tbsp sunflower oil
120ml maple syrup
120ml honey

Method

Preheat the oven to 140 degrees. Roughly chop all the nuts and put them in a large mixing bowl. Add the oats and seeds and set aside.

Mix together all the syrup ingredients in a small saucepan. Place over a low heat and stir while you warm the syrup gently. Once it is warm, pour it over the seeds, nuts and oats and stir well with a wooden spoon.

Line a large baking tray baking parchment and spread the granola over it evenly. It should form a layer no more than 1cm thick. If it is too thick, consider two trays. Bake for 40 mins, turning and mixing the granola 2 or 3 times. When ready, it will have taken on a dark, honey-like colour. Don’t worry if it is soft; once it is cool it will turn crunchy. Remove from the oven. While the granola is still warm, but not hot, stir in the fruit.
Leave to cool on the tray and then transfer to a sealed container.

It will keep for 2 weeks.

If you don't have the time, just pop into one of Ottolenghi's shops breakfast.