Most of you may know that granola isn’t the slimmers breakfast but for those of you that didn’t and have happily been chomping on it for years, then I’m surprised you have any teeth left. I’m by no means anti sugar, sugar is great, it makes things taste nice 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 and be done with it like my dad used to… Yum.
‘But it’s only 120 calories per serving’… Of course it is, but have you ever seen the recommended portion size? It’s basically a teaspoon.
‘But it’s full of nuts and seeds so it must be low fat right?”… Healthy is unfortunately 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. Here it is, enjoy!
Apricot and chocolate granola
Makes 6 portions / Hands on time 20 mins / Total time 50 mins / V
4 tbs honey
4 handfuls rolled oats
2 handfuls mixed seeds
2 handfuls dried apricots, roughly chopped
1 handful raisins
1 handful walnuts, roughly chopped
1 handful pecans, roughly chopped
1 handful desiccated coconut
Zest of 1 lemon
3 tsp Green and Black’s Organic cocoa
Pinch of sea salt flakes
Greek yogurt to serve (optional)
1. Preheat oven to 160°C/140°C fan/320°F/gas mark 3. Line a couple of baking trays with baking paper.
2. Combine the dry ingredients in a bowl, leaving out the dried fruit. Heat the honey in a small saucepan over a low heat until warm and runny (you can use honey straight from the pot but it may be too sticky.
3. Add the honey to the dry mixture and combine well with a wooden spoon. Turn out onto the baking trays and spread evenly and as thinly as you can (spread to thickly and you’ve made a flapjack).
4. Cook for 5 minutes before checking it and giving it a good shake or turn it over with a spatular. Continue to check the granola and turn it every 5 minutes for a further 15 minutes (granola is very easy to burn, so don’t take your eye off it).
5. After 20 minutes take the granola out the oven and incorporate the apricots and raisons. Return to the oven and bake for another 10 minutes (remember to check it after 5minutes though as before).
6. Leave to cool fully before storing in an airtight container. Consume within 4 weeks.
If you’ve had a go at making my granola or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org