FAT FREE GRANOLA RECIPE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
  2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
  3. Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.
  4. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
  5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
  6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
  7. Bake in the hot oven for 15 minutes, or until golden and set.
  8. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.

Steps:

• 1. Preheat the oven to 160ºC/325ºF/gas 3.
  2. Roughly chop the nuts and apricots, then place into a large bowl. Add the remaining dry ingredients and mix together.
  3. Drizzle over the maple syrup and finely grate over the orange zest, then stir well to coat everything.
  4. Spread out over a large baking tray in an even layer – split it between two, if it’s easier.
  5. Pop into the hot oven for 20 to 25 minutes, or until turning golden, stirring every 10 minutes or so to stop it from catching. Bear in mind that the granola will harden up and go crunchy as it cools, so don’t be tempted to cook it for too long.
  6. Leave to cool completely, then tip into airtight storage jars and use as and when you need it – it will keep quite happily for up to 4 weeks.