This granola is an autumn forest floor – crunchy tawny oats and cream-coloured apple pieces, speckled with warming cinnamon combine to make the yummiest leaf litter around. And as well as being beautiful (and rather delicious) it’s a great timesaver. As much as I’d love to have a steaming bowl of creamy slow-cooked porridge each morning, I have to be out of the house by 7:30am and there is no time for such lovely little luxuries during the week. But I don’t think this means I should compromise on comforting flavours and a healthy bowlful of slow-release energy oats before I dash out onto the mean grey streets of Zone 2. Make this on a Sunday and let it fill rainy weekday mornings with delight.
- 250g thick-rolled oats
- 2 tsp hemp seeds
- A little salt
- 1.5 tsp cinnamon
- 75g butter
- 1.5 tbsp honey
- Dried apple slices. cut or torn into flakes
- 35g pecans, broken
- Preheat the oven to 150°C/ and line a baking tray with baking paper.
- Pop the oats in a bowl and add the hemp seeds, cinnamon and a twist of salt.
- Melt the butter and honey in a pan. Once melted, pour the melted mixture over the oats and stir really well to combine.
- Tip the sticky buttery oat mixture onto the prepared baking tray and spread to an even thickness. Pop this in the oven for 20 minutes or so. Keep your eye on it to make sure the oats don’t catch and give it a mix around if they do.
- Once the oats have started to brown nicely, pop in the apple flakes and give the whole thing a good mix so the flakes are evenly distributed. Pop back into the oven for a further 15 minutes.
- Add the broken pecans and bake for another 5 minutes or so.
- Remove from the oven and leave to cool on the baking tray.
- When cool, break into pieces and store in an airtight container for up to 2 weeks.