I’m going through one of my well known phases and I can’t seem to get enough granola with natural yoghurt on for breakfast. I’m allergic to nuts so have to spend ages down the cereal aisle reading all the ingredients of the granola’s they have.
Only one shop sells one I can actually eat and love. Not going to give that up as it’s yummy and freeze dried strawberries are expensive here, but I thought to myself why not just make my own? There’s an apple and cinnamon one I bought, but it’s not brilliant if I’m honest.
Since it’s Autumn, my favourite season, I thought I’d make some of my own apple and cinnamon granola. It turned out so well, it is hands down better than the shop bought one. Never buying that again and now I’m going to go crazy and experiment with all kinds of different fruits ‘cos I can make them all nut free! 🙂
In other news, Uni still sucks, the tutors are still in fairy land with all their demands and I’m still ill. In fact I missed a presentation yesterday because I was up half the night being sick Monday night 🙁 Not pleasant at all and I hate feeling down. All I can eat is soup so it’s a good job it’s on offer in Sainsbury’s and we stocked up last week!
Anyway back to the recipe. It’s really easy, just bung everything in one bowl, you don’t even need a hand mixer. It keeps for up to a month as well so that’s good, unless you’re like me and eat it all within 2 weeks…
Recipe adapted from A Passion for Baking by Jo Wheatley
> 300g oats (not quick cook)
> 4 heaped tbsp applesauce
> 3tbsp runny honey
> 3 tbsp sunflower oil
> 60g light brown sugar
> 2tsp ground cinnamon
> 1 medium sized sharp apple (I used Granny Smith) peeled, cored and cut into small chunks
> Preheat the oven to 170 degrees C and line a baking tray.
> Place all ingredients in a medium size bowl.
> Using a wooden spoon, mix until everything is all coated and looking lovely like this.
> Tip out onto a baking tray and spread it out into an even layer with the back of your spoon.
> Place in the oven for 35-40 minutes until golden brown all over. Every 15 minutes or so, I got a spatula and turned over my granola so it browned evenly.
> Leave to cool completely before storing in an airtight container for up to a month.