My granola

Last week I shared the recipe I created for Steve's granola.  I am not a breakfast person but for the last seventeen years of my life Steve has repeatedly informed me of the importance of this meal and so I have finally succumbed to the nagging (did I say nagging?  I meant helpful advice...) and devised a recipe that I can stomach before 10 am by:

1. sweetening it with maple syrup (I have a very sweet tooth)
2. being heavy handed with the fruit and nuts (I prefer the good stuff to the oats).

I'm not claiming that this is the healthiest granola recipe but for a little touch of decadence in the morning it definitely hits the spot.

Five servings

Ingredients

• 3 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• 200 grams rolled oats
• 20 grams light brown soft sugar
• 30 grams dried cherries
• 70 grams sultanas
• 40 grams shelled walnuts
• 35 grams shelled almonds
• 25 grams hazelnuts
• 1/4 teaspoon salt

Method

1. Preheat the oven to 150 degrees centigrade.
2. Place the maple syrup and vanilla extract in a small bowl  and mix well.
3. Place all the remaining ingredients in a large mixing bowl and stir well.
4. Add a tablespoon of the maple syrup and vanilla extract mixture to the large mixing bowl and stir.
5. Continue mixing in the maple syrup and vanilla extract mixture a tablespoon at a time.
6. Line a baking tray with parchment paper.
7. Spread the granola mixture evenly onto the parchment paper.
8. Place the baking tray in the oven and cook for 15 minutes (or until a golden brown colour), stirring at 5 minute intervals.
9. Remove the baking tray from the oven and leave the granola to cool.
10. Store in an airtight container.