- 200g clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 4 tbsp mild-flavoured oil, such as sunflower or rapeseed
- 300g rolled oats
- 100g whole unblanched almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 140g dried apricots, roughly chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool – this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.