Most of you may know that granola isn’t exactly the slimmers breakfast but for those of you that didn’t and have been happily chomping on it for years, then I’m surprised you have any teeth left. I’m by no means anti-sugar, it makes things taste great but the amount of sugar in most shop-bought granola is ridiculous. You might as well have a bowl of Crunchy Nut Cornflakes with a dollop of double cream like my dad used to do.
‘But it’s only 120 calories per serving’… If you have the recommended portion size which is basically the size of a teaspoon.
‘But it’s full of nuts and seeds so it must be low fat right?”… Healthy is not the same as low fat.
So anyway, I couldn’t find a low sugar granola that didn’t taste like bird food, so I had to come up with my own. I’ve added a bit of chocolate powder to give the illusion of indulgence but it’s only sweetened by four spoonfuls of honey and dried fruit.
Apricot and chocolate granola
Makes 6 portions / Hands on time 20 mins / Total time 50 mins / V
You’ll need: 2 baking trays, baking paper
4 handfuls rolled oats
2 handfuls mixed seeds
1 handful walnuts, roughly chopped
1 handful pecans, roughly chopped
1 handful desiccated coconut
3 tsp Green and Black’s Organic cocoa
¼ tsp sea salt flakes
4 tbs honey
2 handfuls dried apricots, roughly chopped
1 handful raisins
Greek yogurt to serve (optional)
Lemon zest to serve (optional)
1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3. Line a couple of baking trays with baking paper and put to one side.
2. Combine the oats, seeds, nuts, coconut, cocoa and salt in a large bowl before heating the honey in a small saucepan, over a low heat until warm and runny
3. Mix the the warm honey into the dry mixture with a wooden spoon. Spoon out evenly onto the baking trays and spread evenly and as thinly as you can.
4. Bake in the oven for 5 mins before giving it a good shake and turning with a spatular. Continue to bake for a further 15mins but checking every 5 mins and turning – granola burns easily so it’s important to keep a close eye on it.
5. Remove from the oven and incorporate the apricots and raisons. Return to the oven for 10 mins remember to turn halfway through.
6. Leave to cool on the baking trays before serving with milk, yogurt a a grating of lemon zest (optional). Storing in an airtight container and consume within 1 month.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian