Maple Granola Crunch Porridge Topping
This wholesome nutty granola is a delightful mix of toasted hazelnuts, pumpkin seeds, sunflower seeds, and cashews coated in a sweet maple glaze. The addition of juicy Medjool dates adds a lovely chewy texture to this irresistible granola recipe. Ideal for sprinkling over yogurt or enjoying with a splash of your favorite milk.
— Constant Cookbook
Ingredients
- 140g blanched hazelnuts
- 50g pumpkin seeds
- 50g sunflower seeds
- 50g cashews
- 25g pine nuts
- 4 Medjool dates , sliced
- 75ml maple syrup
- 25g soft brown sugar
- 1 tbsp olive oil
Instructions
- Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.
- Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 15
Nutrition
- Calories: 293 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.1 milligram of sodium
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