So the last couple of days have been rather manic, with any spare time devoted to the acquisition of this:
Not a lot of time for blogging then.
However I have been sitting on a granola update, as well as my new Chesterfield, for a couple of weeks so I am going to share that.
The original granola recipe is quite a free-form idea using rolled oats, desiccated coconut, nuts, seeds and dried fruit toasted in a slight honey/butter glaze. Commercially, of course, there are variations of these sorts of things and maple and pecan is quite a common combination. I accidentally bought some maple syrup flavoured Golden Syrup recently and an idea formed that the said syrup could replace the honey component. Therefore if you are bored with the original version, fancy a change or are not keen on dried fruit, try this:
250g Rolled Oats, 50g Desiccated Coconut, 60-80g Pecans, 60g Almonds (still with the skins on for preference) and 30g hazelnuts all roughly chopped, 75ml Maple Syrup flavoured Golden Syrup and 50g Butter.
Pre-heat the oven to 170°C/Fan 155°C.
Measure out the dry ingredients into a large bowl and the syrup and butter into a saucepan and heat gently until the butter is melted. Stir to blend completely with the syrup.
Pour the wet into the dry and stir round until the dry is properly coated with the wet.
Spread out on a baking sheet and bake/toast for 30-40 minutes, stirring every 10 minutes or so to brown evenly.
Remove from the oven and leave to cool completely before transferring to an air-tight container.
Good with other cereals as a garnish, on its own or with yoghurt and fruit. Yummy.