We have been enjoying our homemade granola this week for breakfasts - it is so good that I suspect the mice have been helping themselves to a midnight snack!
You will need airtight storage equivalent to a 1.5L kilner jar
250g large format rolled oats
75g blanched almonds
75g pecan nuts
50g sunflower seeds
50g dessicated coconut
75ml runny honey
1 tsp vanilla essence
Chop all nuts roughly into pieces and add to the oats. Melt the butter and honey in a saucepan and add the vanilla essence. Pour the liquid over the oats and nuts and mix thoroughly until everything is well coated.
Spread the mixture thinly out over a large baking tray and place in the oven. Remove every five minutes and stir the mixture around, leaving it spread evenly on the tray before replacing in the oven. Repeat 5 times until the oats and nuts are toasted and a warm golden colour.
Remove from the oven and leave on the tray until the granola is completely cold, stirring occasionally.
If you store it in a jar when it is still warm it will go soggy!
It seems like I have been poaching or stewing both pears and apricots almost every night for a week.
Half 8 ripe apricots and remove the stones.
Place in a saucepan with about 125g golden caster sugar, 50ml water and 1 split vanilla pod. Place over a low heat and dissolve the sugar then increase to medium and cook for approximately 15 minutes. They will be ready when they are soft and the skins start to come away. Cool and place in a glass jar for all manner of ice cream desserts, yoghurt breakfasts or late night snacks.
We ate the apricots all week for breakfast with our home-made granola and Glenisk vanilla yoghurt.