Oat granola

Honey & oat granola

Dorset cereals do a pretty good job of making granola, but a homemade one just about tops it. 

INGREDIENTS
200g British rolled oats
100g almonds
100g macadamia nuts
200g dried fruit
100g pumpkin seeds
100g sunflower seeds
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp vanilla paste
3 tbsp rapeseed oil
4 tbsp pure British honey

METHOD
Turn the oven to 180 degrees. Take a large baking tray and line with greaseproof paper then spread the oats out evenly over the tray. Chop up half the nuts into smaller chunks and add to the oats, along with all the seeds and the rest of the whole nuts. In a little saucepan pan gently heat the honey and oil together until the honey is really runny. Add the cinnamon, ginger and vanilla to the pan until all the spices are melted in, then pour over the oat and seed mix. Remember not to add the dried fruit at this stage as it'll burn pretty easily in the oven. Give the whole mixture a good mix, then make sure it's fairly flat on the baking tray ready for the oven - a bit like you're making a flapjack but don't squash it down so much. 

Pop the tray into the oven for 45 minutes, mix and cover with tin foil after 20 minutes if it starts to brown a little too much. Once out the oven, it's really important to leave it to cool without touching it, as once it is cold you'll be able to chunk it up into nice oaty clusters. Finish by adding the dried fruit, and store in an air tight jar for up to 6 months.