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Meg's Autumn Granola

Always on a mission for something nutritious and sustaining to feed my family for breakfast, I have discovered the joy of making my own breakfast cereal, or to give it a trendy name 'Granola'.

Ingredients:

  • 200g rolled oats
  • 200g naked barley flakes
  • 100g puffed quinoa
  • 100g whole almonds
  • 50g sesame seed
  • 50g sunflower seed
  • 100g apple compote*
  • 2 tbsp cold pressed rapeseed oil
  • 2 tbsp honey
  • 125 ml maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • Good pinch of sea salt

The joy here is that you can interpret this recipe to suit you and your family's likes and dislikes. For us, we use a combination of different cereals with nutritious quinoa, nuts and seeds. Exploring new British grown products like delicious naked barley flakes and puffed quinoa, but leaving out dried fruits because our smallest son will complain!

And it is worth saying that you really can save yourself a fortune by making you own. I am even considering giving granola in pretty Kilner jars for Christmas!
* to make apple compote (or any fruit compote) chop prepared fruit into a saucepan with a little water and simmer for a few minutes on a low heat until the fruit is soft.

Blending with a hand blender is ideal to prepare a smooth compote for this recipe. Always taste the cooked fruit before adding sugar, you may find you don't need any at all! Compote will keep refrigerated for a week and is delicious served with Greek yoghurt for a quick dessert.

To make the granola first turn on your oven to 170•C and line two baking trays with baking parchment.

Mix all the dry ingredients together in a large mixing bowl ensuring the spices are well combined. Add the oil, compote, honey and syrup, again mixing thoroughly. Although this is a bit sticky, I often find that hands are easiest for this process.

Spread the mixture evenly out on the lined trays and bake in the oven for 20 minutes, then turn the mixture over using a spatula to break it up and keep the texture loose. Bake for another 10-20 minutes until golden brown and crunchy.
Allow to cool fully before storing in an airtight container. A large Kilner jar is ideal and will look beautiful on your breakfast table!

Kindly provided by Meg of Roots at Rushwick, a Worcestershire Farm Shop on the Bransford Road - 01905 421104

www.familyfarmshop.co.uk