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

Salty Sweet Granola

0 from 0 votes
Course: Breakfast
Prep time

10

minutes
Cooking time

35

minutes

This 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.

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