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VEGAN OPTION

PEANUT BUTTER GRANOLA WITH FRUIT AND YOGHURT

Granola is really simple to make and it’s healthier and tastes much better than most shop-bought varieties. This recipe makes enough for several breakfast servings if you can resist eating it as a snack from the jar! You can enjoy it with dairy, soy or nut milk, or with a fruit compôte or fresh fruit and yoghurt. It also makes a great topping, sprinkled over ice cream and creamy desserts.

MAKES APPROX. 500G (1LB 2OZ) GRANOLA

PREP 5 MINUTES

COOK 20–25 MINUTES

5 tbsp smooth peanut butter

2 tbsp coconut oil

4 tbsp honey or maple syrup

1 tsp ground cinnamon

340g (12oz/3½ cups) rolled oats

150g (5oz/scant 1 cup) coarsely chopped hazelnuts

50g (2oz/scant ½ cup) seeds, e.g. pumpkin or sunflower

fresh fruit, e.g. peaches, strawberries, raspberries, blueberries, to serve

0% fat Greek yoghurt or dairy-free coconut yoghurt, to serve

FLAVOURINGS (OPTIONAL)

chocolate chips

coconut shavings

raisins, dried cherries and cranberries

chopped dates, dried apricots and figs

Preheat the oven to 170°C (150°C fan)/325°F/gas 3. Line a baking tray (cookie sheet) with baking parchment.

Put the peanut butter, coconut oil, honey or maple syrup and cinnamon in a small pan set over a low heat. Stir gently for about 1–2 minutes until they melt and you have a smooth mixture.

Pour into a bowl and stir in the oats, hazelnuts and seeds until everything is well combined. If it seems a bit dry, just add some more honey or syrup. Spread out the mixture on the lined baking tray.

Bake in the oven for about 20–25 minutes or so, turning halfway, until golden brown. Don’t worry if the granola isn’t very crisp – it will get more crunchy as it cools. Remove from the oven and set aside.

When the granola is cool, store in an airtight jar or container. At this stage you can mix in some flavourings, if wished (as per the list). The granola will stay fresh for 3–4 weeks. Serve in bowls with fresh fruit and yoghurt.

VARIATION

 You can use almond or cashew butter instead of peanut and vary the nuts.