Crunchy clusters of oats, nuts and seeds. Not just for breakfast – for general scrunchy munching when you have a snacky moment
- 200g jumbo rolled oats
- 100g chopped hazelnuts
- 50g flaked almond
- 50g mixed seeds (pumpkin, sunflower)
- 2 tbsp ground flax seed
- 3 tbsp rapeseed oil
- ½ tsp flaky salt
- 120 ml maple syrup
- ½ tsp ground cinnamon
- 1 large egg white
- 150g raisins
- 50g rice crispies
- Pre-heat oven to 140C fan (160C)
- Combine all ingredients except the egg white, raisins and rice crispies in a large bowl, tossing to coat evenly
- Whisk the egg white until frothy then stir into the granola mixture
- Spread it in a single layer on a lined baking sheet (not too spread out though, it all needs to be touching so it can form clumps)
- Bake for 30 mins and then use a large spatula to turn over sections of the granola carefully
- Rotate the pan and bake for a further 20 mins until golden
- Once it’s evenly browned and turn the oven off and leave it in there with the door ajar until it’s cool
- Once completely cool, break the granola up into spoon-sized pieces. Stir in the raisins and rice crispies
- Store in an airtight container
Sophie cooks 