Breakfast · British
Maple nut granola pots
Your own granola, less sweet than the shop's. You will mention this to people.
- Start to finish
- 1 hr
- Hands-on
- 20 min
- In the fridge
- 5 days
- Freezes
- Not well
VegetarianContains gluten, dairy, nuts
Ingredients
4 portions- 100gMixed nuts
- 4 tbspMaple syrup
- 3 tbspVegetable oil
- 1 tspGround cinnamon
- 300gPorridge oats
- 75gRaisins
- 200gFrozen mixed berries
- 600gGreek-style yoghurt
Plus salt, pepper and water.
Method
- 1
Heat the oven to 160C (140C fan) and line a large baking tray. Roughly chop the nuts.
- 2
Warm the maple syrup, oil, cinnamon and a pinch of salt in a jug in the microwave for 30 seconds. Stir it through the oats and nuts in a large bowl until everything glistens.
- 3
Spread thinly over the tray and bake for 25 minutes, stirring halfway, until golden.
25 min, mostly hands-off
- 4
Meanwhile, tip the frozen berries into a small pan and cook over a medium heat for 8 minutes, stirring now and then, until they collapse into a loose compote. Leave to cool.
25 min, mostly hands-off
- 5
Scatter the raisins over the hot granola and leave it on the tray to cool completely. It crisps up as it cools.
20 min, mostly hands-off
- 6
Tip the granola into a large airtight jar and the compote into a tub for the fridge. The yoghurt stays in its pot until the morning.
On the day
Each morning, spoon yoghurt into a bowl or jar, add a spoonful of compote and scatter the granola on last, so it stays crunchy.
Cook’s tip
Leave the granola alone while it cools, or you break up the clusters. It makes more than four breakfasts need, and the rest keeps for two weeks in a sealed jar.