Make up a bowl of creamy porridge and top with our crunchy granola recipe, or try one of our four other topping ideas
Ingredients
- 140g blanched hazelnut
- 50g pumpkin seed
- 50g sunflower seed
- 50g cashew
- 25g pine nut
- 4 medjool dates, sliced
- 75ml maple syrup
- 25g soft brown sugar
- 1 tbsp olive oil
Method
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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.
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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.