This recipe is such an all-year-round winner, I have no doubt you’re going to love it. Top your porridge with some extra crunch through the chillier months, and sprinkle generously over yoghurt and compote throughout summer - it’s so good.
This granola isn’t sweetened, so complements fruit and honey beautifully without being too much first thing in the morning. You can also be as creative as you like; this recipe is a great base and paves the way for you to be as bold as you please when it comes to adding extras - I’m talking all the dried fruit and chocolate chips. I know, wild.
Makes one large jar
2 cups of jumbo oats
2 egg whites
2 tbsp oil
1 cup of seeds
1 cup of crushed nuts
Preheat the oven to 180
Whack all of the ingredients into a bowl and combine together
Lay the mixture onto a baking sheet and into the preheated oven for 10 minutes. After the initial timer, break up the mixture as you might find during the cooking process, it clumps together. Return to the oven for another 5-10 minutes until golden brown
Leave to cool completely and pour into a clip-top jar to keep it crunchy
Wishing you a great breakfast (although it always tastes better mid-afternoon - don’t ask why!).
