Rhubarb & custard crunch
Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well
Honey crunch granola with almonds & apricots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 200g clear honey
- 4 tbsp mild-flavoured oilsuch as sunflower or rapeseed
- 300g rolled oats
- 100g whole unblanched almonds
- 1 tsp ground cinnamon
- 140g dried apricotsroughly chopped
Nutrition: per serving
- kcal497
- fat21g
- saturates3g
- carbs70g
- sugars37g
- fibre7g
- protein10g
- salt0.06glow
Method
step 1
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.
step 2
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.
