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Light fruit and nut granola
A delicious granola without all the fat. Perfect for breakfast with yoghurt and honey.
Ingredients
Serves: 6
- 175g rolled porridge oats
- 50g spelt flour
- 75g dark brown soft sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3 tablespoons rapeseed oil
- 4 tablespoons apple sauce or purée
- 3 tablespoons maple syrup
- 30g diced dried apricots
- 30g chopped pecans
- 3 tablespoons flax seeds, ground
Method
Prep:10min ›
Cook:35min ›
Extra time:15min ›
Ready in:1hr
- Preheat oven to 150 C / Gas mark 2. Line a baking tray with parchment.
- Toss the oats, spelt flour, brown sugar, cinnamon, ginger, oil, apple sauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking tray.
- Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving or transferring to an airtight container for storage.
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Reviews & ratings
Average global rating:
(27)
Reviews in English (23)
Excellent and so easy to make. Made this for myself and everyone loved it. I did adapt it slightly as I do not like dried apricots, I used dried dates instead, and golden linseed in place of the flax. Will not be buying Granola from the shops again. - 21 Jul 2013
I love this granola! It's delicious. I didn't have the spelt flour so I used ww pastry. Only had sugar free pancake syrup so I used that for the maple syrup. Turned out perfect, thanks! - 20 Oct 2008 (Review from Allrecipes US | Canada)
I totally appreciate a recipe that can cut fat yet doesn't sacrifice much, if anything. This recipe fits that bill. There is a subtle difference between this and one that uses more oil and boils a syrup first, but it's not a 'step down' kind of difference. This one won't 'chunk up' because of that and seems a little drier, but has so much flavor! I was skeptical that the applesauce would produce a crisp granola, but it worked! Very crisp. Must be the flour that helps it along. I used 1/2 whole wheat and 1/2 ground flax to make up for the spelt flour I didn't have. I also left out the maple syrup I didn't have and this was plenty sweet. I added in almonds for the pecans, and dried blueberries for the apricots(topped with a few fresh for the photo). Fyi, this makes about 4 cups. Thank you so much for the recipe. It will be made often in this kitchen. - 27 Jul 2011 (Review from Allrecipes US | Canada)
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