We’re spending the week in the Yorkshire Dales, in a quaint little cottage surrounded by newly ploughed fields and the distant sound of sheep, it really is quite idyllic and a welcome contrast to London.
So far the weather has been perfect and we’ve been busy exploring the area, spending time at Brimhan Rocks, Harlow Carr and Fountains Abby, with some pitch and putt golf thrown in to break up the horticulture.
A few days before we left I made a big batch of granola and managed to avoid grazing on it constantly as it sat on the kitchen worktop it all it’s sweet and crunchy glory. Now we’re here it’s the best possible start to my day - I love the stuff. I often find myself pulling handfuls straight out the jar, but mainly I add almond milk and blueberries.
This is a satisfying mix of oats, almonds, pecans, sunflower and pumpkin seeds, banana, and cinnamon, with either a splash of maple syrup, or apple puree if I’m feeling super healthy - the kitchen also smells incredible as it bakes.
Makes 1 large jar:
3 cups of gluten free oats
1 cup shredded unsweetened coconut
1/2 cup of pumpkin seeds
1/2 cup of almonds
1/2 cup of pecans
1 tbsp ground ginger
1 tbsp ground cinnamon
Pinch of salt
1 ripe banana
1/4 cup of maple syrup or unsweetened apple sauce
Preheat the over in 140 ]C and line two baking trays with parchment paper.
Place the oats, coconut, pumpkin seeds, almond, pecans and salt in a mixing bowl and combine. In a separate bowl mash the banana and add the maple syrup or apple sauce. Add the wet mixture to the dry and mix well. Spread the mixture over the two baking trays and place in the oven for 1 hour, stirring every 15 minutes. Remove and allow to cool before putting in the jar.