Maple granola crunch porridge topping

Maple granola crunch porridge topping

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(2 ratings)

Prep: 10 mins Cook: 45 mins


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

  • Healthy

Nutrition: per serving

  • kcal293
  • fat15g
  • saturates2g
  • carbs25g
  • sugars12g
  • fibre5g
  • protein10g
  • salt0.1g
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  • 140g blanched hazelnut
  • 50g pumpkin seed
  • 50g sunflower seed
  • 50g cashew



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 25g pine nut
  • 4 medjool dates, sliced
  • 75ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 25g soft brown sugar
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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15th Jun, 2019
This is really tasty, although I had it with fruit and yoghurt, not with porridge. I found though that baking for 35 minutes would have been far too long as it nearly burnt with 20. And next time I think I'll try pecans or macadamia instead of hazelnuts.
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