Granola and home-made cereals just win. The crisp and light texture with endless opportunities of flavour combinations, not to mention the health benefits with no artificial sweeteners and weird stuff. WIN. Today's granola is wholegrain oats with toasted almonds and honey, top it off with some natural unsweetened yoghurt and a sliced banana and you are off to a fantastic day!
Honey Crunch
Prep time: 5-10 minutes
Serves: About 6
1 1/2 C oats
6 tbsp honey
1/3 C almonds, roughly chopped
2 tbsp sunflower seeds
1 tbsp neutral oil (I used grapeseed)
Preheat the oven to 120 degrees celcius, fan bake.
In a small saucepan, gently heat the honey and oil until they are combined and runny. Remove from heat and fold in the rest of the ingredients, making sure all the oats are coated well.
On a baking tray lined with grease proof paper, spread over the mixture so it has all been separated and flat on tray.
Bake for about 30 minutes or until golden, giving the oats a toss at about 15 minutes in.
Remove from oven, leave on tray and let cool; this is when they will harden and go crisp. Store in an air-tight container.
Enjoy!
