This salty sweet granola is the perfect breakfast treat, quick snack or desert topping. It’s incredibly moorish and perfectly balanced with a nice salty quick to offset the often cloying sweetness that granolas usually have.
I used to work in a lovely artisan bakery in Brighton called The Flour Pot Bakery which sold the best granola – it was utterly addictive and the thing I loved the most was the salted milk that would be left at the bottom of the bowl each time I’d sneak a bit. This isn’t the same recipe as the one I followed in the bakery (frankly, I don’t remember it) but the components are similar as well as the texture. I’ve served it here with thick and creamy greek yoghurt and stewed cherries – perfection!
Salty Sweet Granola
Course: Breakfast10
minutes35
minutesThis granola is incredibly moorish and perfectly balanced with a nice salty quick to offset the often cloying sweetness that granolas usually have.
Ingredients
50 g coconut oil
140 ml honey or maple syrup
350 g jumbo rolled oats
100 g almonds
50 g pecans
50 g macadamias
50 g pumpkin seeds
50 g coconut shavings
50 g dates, chopped
50 g dried apricots, chopped
50 g dried sour cherries or cranberries
1 tsp flaked salt
Directions
- Preheat the oven to 150ºC. Put the coconut oil, honey/ maple syrup and salt into a pan and heat gently until melted. Take off the heat and set aside to cool.
- Mix everything else, apart form the dried fruit into a large bowl and stir in the sweetened oil mixture, toss into the mixture.
- Spread onto a lined baking tray and pop in the oven to bake for 35 minutes until golden. In the last 5 minutes, add the fruit and give everything a good stir.
- Remove from the oven and allow to cool before breaking it up into clumps of the size that you prefer. Store in an airtight container or sealed jar.
