American blueberry pancakes
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Fruit & nut granola
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 14 servings
Skip to ingredients
- 1 tbsp vegetable oil
- 100ml clear honey
- 50ml maple syrup
- 500g jumbo rolled oats
- 100g flaked almond
- 50g pine nut
- 100g puffed rice
- 2 tbsp sesame seeds
- 50g each sultanasand raisins
- 85g each dried cranberries, dried cherries, chopped dried datesand chopped dried apricots
- 50g dried coconutshavings (find these at juliangraves.com and healthfood shops)
- Greek yogurtand raspberries, to serve
Nutrition: per serving
- kcal374
- fat13g
- saturates3g
- carbs62g
- sugars31g
- fibre5g
- protein8g
- salt0.17glow
Method
step 1
Heat oven to 160C/fan 140C/gas 3. Heat the oil, honey and maple syrup together in a pan. Mix the oats, almonds, pine nuts, puffed rice and sesame seeds in a large mixing bowl. Pour over the honey mix, stir well to coat, then tip onto a large baking tray. Bake for 15 mins until everything is golden and crisp.
step 2
Take the tray from the oven, leave to cool, then break up any big clumps. Mix together with the dried fruit and coconut shavings. Serve with Greek yogurt and fresh raspberries. The rest of the granola can be stored in a sealed jar and enjoyed over the next 2 weeks.
