This indulgent cereal is an ideal get-ahead breakfast, or would make a tasty food gift, too.
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Yields:
18 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
187
Ingredients
175g
apple sauce
100g
golden syrup
100g
light brown soft sugar
400g
rolled oats
50g
good-quality cocoa powder
50g
sunflower seeds
75g
pecans, roughly chopped
75g
dark chocolate, finely chopped
75g
dried cranberries
Yoghurt, to serve, optional
Raspberries and blueberries, to serve, optional
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3 and line a large baking sheet with baking parchment. Heat the apple sauce, golden syrup and sugar in a large pan until melted. Add oats, cocoa powder and sunflower seeds; mix well. Spread evenly on the lined baking sheet.
Step 2Bake for 20min, then stir (it should form into clumps). Bake for 15min more. Stir through pecans and bake for a further 8-10min, until pecans are lightly toasted and the granola clumps are crispy. Allow to cool completely, then stir through the chocolate and cranberries.
Step 3Serve layered with yoghurt and then raspberries and blueberries, if you like.
TO STORE
Keep in an airtight container at cool room temperature for a month.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
