This scrumptious granola cereal is gorgeous with cold milk for breakfast (or any time at all, really) or try it on top of yoghurt. Some soft fruit wouldn’t go amiss either.
Store in an airtight jar.
It’s also irresistible straight from the jar – or before it even gets in the jar – so be warned.
Makes 6-8 servings
- 4 tablespoons runny honey
- 2 tablespoons of mild oil, such as vegetable, rapeseed or sunflower
- ½ teaspoon vanilla extract
- 225g (8oz) porridge oats
- 110g-175g (4-6oz) sultanas
- 1 tablespoon golden linseeds
Preheat the oven to 150C (fan oven) or equivalent. You will need a large greased baking tray
Warm the honey, either on the hob, or for 10-20 seconds on High in the microwave.
Stir the oil and vanilla into the warmed honey.
Stir the honey mixture into the oats using two metal spoons until they are all coated.
Spread over the prepared tray and bake for approximately 12- 15 minutes, until the oats are pale (not at all dark) golden and toasted. Turn and stir the oats a couple of times during baking with a fish slice, breaking up any large clumps.
Turn the toasted oats into a large heatproof bowl and stir in the raisins and linseeds.
Mix together and leave to cool. Return to the tray and spread out for more efficient cooling. Once cold, store in an airtight container.
It’s absolutely crucial the oats shouldn’t be over cooked or they will be hard and bitter rather than deliciously chewy and crunchy.