Is there anything more Autumnal and nourishing that a big bowl of nutty, wholesome granola topped with thick dollops of yogurt and honey? It’s even more satisfying if you make it yourself – and you can always vary it to include your our favourite nuts and seeds.
So here is our secret recipe – straight from the Bedruthan kitchen – for you to try at home.
5 cups of crushed weetabix (just crush with your fingers, or smash carefully with a rolling pin)
10 cups of jumbo oats
2 1/2 cups of whole hazlenuts
5 cups chopped dried dates
5 cups coconut (desiccated or chips)
2 1/2 cups pumpkin seeds
2 1/2 cups sesame seeds
2 1/2 cups walnuts
8 teaspoons ground cinammon
vanilla essence to taste
5 cups warm honey
250g melted butter
Preheat your oven to 140°C and add two or three large trays to heat up in the oven.
Taking a large mixing bowl add all of your dry ingredients (including the cinnamon) and mix thoroughly. In a separate bowl melt your butter – you can do this in a microwave quite easily just 10 seconds at a time – add your honey and mix well.
Add your butter and honey mixture to the dry ingredients and mix thoroughly so everything is coated. Spread the granola mixture over the preheated trays no thicker than 1 1/2 inches so that the granola can be roasted evenly (you may need to bake in batches depending on how big your trays are) and roast in the oven. After 10 minutes stir the granola on the trays to ensure an even toast. Repeat this four or five times (10 minutes each time) until everything is golden brown all over, but not burnt. The best way to check this is to keep an eye on the nuts as they are the easiest to burn.
Once toasted as you like, leave the trays to cool before storing in an air tight container. Serve however you like – with ice cold milk, spoonfuls of your favourite yogurt, fruit compote, drizzles of honey, banana slices… the list is endless.