Blueberry and cranberry granola

    50 min

    A delicious toasted muesli, this is made from a tempting mix of grains, nuts, seeds and colourful red and blue berries. Stirring maple syrup and orange juice into the mix helps to keep the oil content down, making this version much lower in fat than most ready-made ‘crunchy’ cereals.

    1 person made this

    Serves: 6 

    • 225 g (8 oz) rolled oats
    • 45 g (1½ oz) wheatgerm
    • 55 g (2 oz) millet flakes
    • 1 tbsp sesame seeds
    • 2 tbsp sunflower seeds
    • 2 tbsp slivered almonds
    • 50 g (1¾ oz) dried blueberries
    • 50 g (1¾ oz) dried cranberries
    • 15 g (½ oz) soft brown or demerara sugar
    • 2 tbsp maple syrup
    • 2 tbsp sunflower oil
    • 2 tbsp orange juice

    Prep:50min  ›  Ready in:50min 

    1. Preheat the oven to 160°C (325°F, gas mark 3). In a large bowl, combine the oats, wheatgerm, millet flakes, sesame and sunflower seeds, almonds, dried berries and sugar. Stir until well mixed.
    2. Put the maple syrup, oil and orange juice in a small jug and whisk together. Pour this mixture slowly into the dry ingredients, stirring to ensure that the liquid is evenly distributed and coats everything lightly.
    3. Spread the mixture out evenly in a non-stick roasting tin. Bake for 30–40 minutes or until slightly crisp and lightly browned. Stir the mixture every 10 minutes to encourage even browning.
    4. Remove from the oven and leave to cool. Store in an airtight container for up to 2 weeks. Serve with yogurt, milk or fruit juice.

    Some more ideas

    For a chunkier granola, replace the millet with barley flakes and the berries with a mixture of roughly chopped dried apples or apricots, prunes and dates. A little shredded coconut can also be added, if liked. * The maple syrup can be replaced with clear honey, and the slivered almonds with chopped hazelnuts. * If you prefer, use all dried blueberries or cranberries, or replace some or all of the berries with dried cherries.

    Plus points

    This is a delicious way to get plenty of fibre, B vitamins and essential fatty acids. Wheatgerm is especially rich in B vitamins. * A special feature of this recipe is the use of sunflower seeds, which not only add flavour but are also a rich source of nutrients. They are rich in healthy, polyunsaturated fat, and also provide plenty of magnesium, copper, iron and several B vitamins. Both sesame seeds and sunflower seeds can provide useful amounts of calcium, which is particularly important for people who do not include milk or cheese in their diet.

    Each serving provides

    E * B1 * B2, B6, folate, niacin

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