Ingredients for - Maple granola crunch porridge topping
1.
140g blanched hazelnut
2.
50g pumpkin seed
3.
50g sunflower seed
4.
50g cashew
5.
25g pine nut
6.
4 medjool dates , sliced
7.
75ml maple syrup
8.
25g soft brown sugar
How to cook deliciously - Maple granola crunch porridge topping
1 . Stage
Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.
2 . Stage
Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.
Recipe information
Cooking:
10 min.
Servings per container:
15
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