- 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
The rising spring sap of a number of varieties of maple tree…
- 25g soft brown sugar
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.
Apple, blackberry & walnut toppingHeat the juice and zest ½ lemon and 1 tbsp caster sugar in a small saucepan for a few mins until syrupy. Peel, core and cube 2 eating apples and add to the pan along with 150g blackberries, and 1 tsp cinnamon. Cook on a high heat until the berries begin to burst and compote thickens slightly. Can be served hot or cold with 75g walnut pieces.
Mango, lychee & coconut toppingPeel and roughly slice 1 ripe mango and layer in a bowl with 400g drained and quartered canned lychees. Top the fruit with the juice and zest ½ lime, 100ml coconut water and 4 tbsp desiccated coconut. Spoon over your porridge, adding any juices from the bowl and drizzling with agave syrup to sweeten, if you like.
Banana, chocolate & peanut butter toppingBreak up 100g dark (70% cocoa) chocolate into little chunks. Add to a bowl with 2 large (or 3 small) ripe sliced bananas, 3 tbsp peanut butter, 50g soft brown sugar, ½ tsp ground cloves and a pinch of salt. Mix briefly before spooning over your porridge.
Moroccan orange, almond & rose toppingSegment 2 large (or 3 small) oranges and add to a bowl with 50g icing sugar, ½ tsp rose water and ½ tsp vanilla extract. Keeps for 1 week. Stir though 100g toasted flaked almonds before using to top your porridge.