Maple granola crunch porridge topping

Maple granola crunch porridge topping

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 15

Make up a bowl of creamy porridge and top with our crunchy granola recipe, or try one of our four other topping ideas

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
293
protein
10g
carbs
25g
fat
15g
saturates
2g
fibre
5g
sugar
12g
salt
0.1g

Ingredients

  • 140g blanched hazelnuts
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g cashews
  • 25g pine nuts
  • 4 Medjool dates, sliced
  • 75ml maple syrup
  • 25g soft brown sugar
  • 1 tbsp olive oil

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Method

  1. Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.
  2. Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.

Recipe from Good Food magazine, March 2013

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