Breakfast & Brunch

Granola

Name: Granola
Yield: 10 servings
Ingredients: 200 g havregryn; 100 g mandlar; 80 g cashewnötter; 75 g pistachnötter; 45 g kokosnötsflingor; 70 g solrosfrön; 70 g pumpafrön; 20 g vita sesamfrön; 100 g smör; 100 g flytande honung; 1 tsk kanel, malen

A wonderfully crunchy and buttery granola that's easy to make. Serve with fresh fruit or berries.

5 steps10 servings

Ingredients

200 g rolled oats

100 g almonds

80 g cashew nuts

75 g pistachio nuts

45 g desiccated coconut

70 g sunflower seeds

70 g pumpkin seeds

20 g white sesame seeds

100 g butter

100 g runny honey

1 tsp ground cinnamon

Instructions

Preheat the oven to 180°C (fan). Then line two baking trays with parchment paper.
Mix 200 g of rolled oats, 100 g of almonds, 80 g of cashew nuts, 75 g of pistachio nuts, 45 g of desiccated coconut, 70 g of sunflower seeds, 70 g of pumpkin seeds and 20 g of white sesame seeds in a large bowl.
Put 100 g of butter, 100 g of runny honey and 1 tsp of ground cinnamon in a saucepan and heat gently. Pour over the dry ingredients and mix well.
Divide the granola mixture between the two trays, spreading it out evenly and pressing it down gently. Put one tray in the oven and bake for 10 minutes. Remove the tray, stir the granola, then spread it out and press it down again (this helps create clusters). Bake for a further 5 minutes, or until the mixture is a nice golden brown, before removing the tray.
Let the mixture cool completely before stirring, so the clusters are preserved. Repeat with the other tray.