Granola with yogurt, blueberries and strawberries
Homemade granola
- 550g of rolled oats
- 240g of chopped nuts (I like hazelnuts and almonds)
- 300g of dried fruit (I use dried apricots, bananas and/or cranberries)
- 100ml of sunflower oil
- 75g of dark brown sugar
- 1-2 tablespoons of honey – depending on taste
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 75g of wheat germ
- 100g of sunflower seeds
Method:
* Pre-heat your oven to 170ºc.
* Mix all the ingredients (except the fruit and sunflower seeds) in a large bowl, spread the mixture onto two baking trays and bake for about thirty minutes or until everything is golden brown.
* You will have to toss the ingredients a few times during baking to ensure you get an even colour.
* Allow to cool and add the fruit and seeds.
* Store in an airtight container. The granola will keep for 2 weeks – if it lasts that long!
* I love this with some natural yoghurt and a little of my apricot preserve.
Read more: Impress party guests with delicious deep fried brie
Contact Gingergirl
www.gingergirl.ie
email: helen@gingergirl.ie
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutneys made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
Letters to ‘gingergirl’ c/o The Tipperary Star, Friar Street, Thurles, Co Tipperary
You can follow gingergirl’s on Twitter – under gingergirlfood or on Facebook – under ‘gingergirl’.
Subscribe or register today to discover more from DonegalLive.ie
Buy the e-paper of the Donegal Democrat, Donegal People's Press, Donegal Post and Inish Times here for instant access to Donegal's premier news titles.
Keep up with the latest news from Donegal with our daily newsletter featuring the most important stories of the day delivered to your inbox every evening at 5pm.