Granola Salé aux Épices

I lifted this recipe 20 years ago from Sally Clarke when I worked for her in Notting Hill. I’ve since adapted it to my own taste, and I call this Granola Salé aux Épices.

400ml Honey 150g Coconut Oil 1tsp Cinnamon 200g Whole Rolled Oats 100g Flaked Barley, Rye or Spelt 60g Almonds, skin on or off, roughly chopped 100g Hazelnuts, roughly chopped 100g Mixed Pumpkin and Sunflower seeds 60g Dried Apricots, sliced 100g Raisins or Sultanas 40g Chopped Dates 50 Prunes

Heat the oven to 150°C/fan oven 130°C/mark 2. Line a baking sheet with grease proof or silicone paper.

Warm the honey or syrup, oil and cinnamon together with a pinch of salt over a low heat in a small pan, until liquid.

Mix the oats, barley, nuts and seeds together in a bowl. Pour in the warm liquid and stir until all is well coated.

Spread the mixture evenly over the baking sheet and bake for
 20 minutes. Remove from the oven and stir gently, so that the parts around the edges are moved into the middle and vice versa. This will ensure that the granola bakes evenly.

Continue to bake for a further 10-15 minutes, remove from
the oven and allow to cool, while stirring occasionally to break up any large clumps.

Remove to a bowl, add the dried fruits and stir well together. Store in an airtight container.

This will last up to 3 weeks, but is best eaten as fresh as possible.

ingredients

• Honey

• Coconut Oil

• Cinnamon

• Rolled Oats

• Barley, Rye or Spelt

• Almonds

• Hazelnuts

• Pumpkin and Sunflower Seeds

• Apricots

• Raisins or Sultanas

• Chopped Date

• Prunes