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PREPARATION TIME: 10 MINUTES

COOKING TIME: 5 HOURS

SERVES 4–6

VEGETARIAN

Now, you could cook this faster in the oven, but the slow cooker process seems to enhance the flavour and ‘crunch’ of this granola. It also means you don’t have to check it every 2 minutes to make sure it’s not burning. This recipe isn’t cooked overnight as others in this chapter are, but it is very easy to make, wonderfully tasty and you know exactly what’s gone into it.

200g (7oz) jumbo rolled oats

50g (2oz) walnut pieces

4 tbsp clear honey

Finely grated zest and juice of

1 orange

2 tbsp caster sugar

A large pinch of ground cinnamon

50g (2oz) dried cranberries

Place the oats and walnuts in the slow cooker dish. Warm the honey, orange zest and juice, sugar and cinnamon together in a small pan over a medium heat for 1 minute or until melted and combined. Pour over the oats and mix well to coat evenly.

Do not cover the slow cooker but turn on to high and cook for 1 hour, stirring occasionally.

Cover with the lid, reduce to low and cook for a further 4 hours, stirring each hour, until crisp.

Tip the mixture out onto a cold baking tray and sprinkle with the cranberries. Leave until cold, then use immediately or keep in an airtight container until needed. The granola will keep for up to a month.

WHAT ABOUT…

if you want to use the oven? Mix the ingredients together as in step 1, then spread out on a baking sheet and cook in an oven preheated to 190°C (375°F), Gas mark 5 for 20–30 minutes, stirring every few minutes or so to prevent it burning.