Apricot & Chocolate Granola

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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… Anyway…
“But it’s only 120 calories per serving”… Of course it is, but have you ever actually measured out the suggested serving size? It’s basically a teaspoon, so you can say goodbye to that big bowl of yours and hello to a ramekin.
“But it’s full of nuts and seeds and other shit you can buy in Holland and Barret, so it must be low fat right?”… DON’T BE AN IDIOT! Healthy is not the same as low fat *sigh*.
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 4 spoonfuls of honey and dried fruit. Here it is, enjoy!

Apricot Granola
Makes 6 portions / Takes an hour + cooling time / Vegan
Ingredients:
4 Tbs honey (heated)
4 handfuls rolled oats
2 handful of mixed seeds
2 handful of roughly chopped dried apricots
1 handful raisins
1 handful roughly chopped walnuts
1 handful roughly chopped pecans
Handful desiccated coconut
Zest of 1 lemon
3 tsp cocoa powder
Pinch of salt

Method:
1. Preheat oven to 160C (140C fan) and line a large baking tray with baking parchment.
2. Combine all 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 loose. (You can use honey straight from the pot but it will be stickier and harder to work with.
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3. Add the honey to the dry mixture and combine well with a wooden spoon.
4. Turn out onto a baking tray and spread out evenly. You may need two baking trays, I certainly did. You want to be able to spread a thin layer of granola (you don’t want a flapjack).
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5. Cook for 20 minutes but check on it every 5 and giving it a good shake or turn over with a spoon. It’s very easy to burn granola (I should know, I burnt my first batch of this.)
6. After 20 minutes take it out and incorparate the apricots and raisons. Pop back in the over for another 10 minutes but check and turn the mixture again after 5 minutes.
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7. Leave to cool fully and serve with Greek yogurt (optional), fresh fruit and a drizzle of honey. Store in a airtight container for up to a month.
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If you’ve had a go at making my granola or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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