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Homemade Granola

Preparing time: 10 minutes
Baking time: 20-25 minutes
2,5 cups oat flakes (I used organic wholegrain oats)
½ cup raw sunflower seeds
½ cup raw hazelnuts
½ cup raw skin-off sweet almonds
Heat the oven to 190ºC. Line a baking tray with greaseproof paper.
In a large bowl combine oats, sunflower seeds, hazelnuts, almonds. Stir to blend. 
90 g butter
140 g honey
Put the butter into a pot and get it melted, then pour the honey and combine both of them nicely. Pour the warm mixture to the bowl, combine wet and dry ingredients with a spoon or spatula.
Spread the mixture evenly on the baking tray, pop into the oven and bake about 20-25 minutes or until turning lightly brown. Stir every couple of minutes to have all ingredients baked evenly. 
½ cup dried black currants or sultanas or raisins
Pull the tray from the oven and after 10 minutes and when the granola is still very warm add the black currants, sultans or raisins.
Cool completely before serving or transferring to an airtight jar. The granola hardens up and get crunchy as it cools. I don’t mind when gets lumpy during baking because it is so easy to break it into little chunks or crumble after cooling. 

Use whichever nuts and dried fruits you like: walnuts, Brazilian nuts, macadamia nuts, cashew, pumpkin seeds; dried: apricots, cherries, cranberries, figs, resins; Served with milk or sprinkle the granola on yogurt with fresh fruits: banana, apple, raspberries or blackberries;

Homemade Granola Polly Eats London

Homemade Granola Polly Eats LondonHome made granola served with fresh fruits Polly Eats London

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