Sunday, 16 May 2010

Marmalade granola

I decided to experiment yesterday by making granola with marmalade instead of honey. It worked pretty well - though the end result wasn't quite as orangey as I had been hoping! Probably because I could only get hold of crappy marmalade. Next time I will try to use something of better quality. I'm also wondering whether it might be nice made with seedless raspberry jam.


400g rolled oats
100g sunflower seeds
100g pumpkin seeds
100g hazelnuts
100g almonds
250g raisins

250g shredless marmalade
60ml sunflower oil
45ml water
Pinch of salt


Roughly chop the hazelnuts and almonds and mix in a large bowl with the oats and the seeds. Place all of the syrup ingredients in a pan and heat gently until the marmalade has melted, stirring regularly. Pour the syrup over the oat mix and then stir until the syrup is evenly incorporated. Line two large baking trays with baking parchment and spread the oats in an even layer over both trays. Bake at 140C for around an hour, stirring the granola mix two or three times during the process to make sure it bakes evenly and to break up any lumps that develop. The granola is ready when it starts to go slightly golden. It will still be a bit soft when you take it out of the over but will harden as it cools. Once you have removed it from the oven, mix the sultanas into the granola and then allow it to completely cool. Store in a large airtight container.

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