Buckwheat & oat granola

Spring

Granola is easy to make, packed full of healthy, nutritious things and really, really tasty. I have it for breakfast a few times a week, and I know when I have, because I feel better for it. It’s good with milk, natural yoghurt or orange juice, or just a few slices of fresh fruit. As with so many things, though, you don’t have to reserve this granola for breakfast. It’s wonderful scattered over baked apples or spooned over vanilla ice cream, too.

Makes 1 large jar

Ingredients

300g (10½oz) jumbo oats
75g (2½oz) buckwheat groats
100g (3½oz) mixed nuts, roughly chopped
30g (1oz) pumpkin seeds
30g (1oz) sunflower seeds
good pinch of salt
50ml (1¾fl oz) cold-pressed rapeseed oil
150ml (5fl oz) runny honey
1 egg white
125g (4½oz) chopped dried prunes, dates and raisins

Method

Heat the oven to 150°C/300°F/gas mark 2.

Line your largest baking tray or two smaller ones with baking parchment.

Tumble the oats, groats, nuts, both types of seed, and salt together in a large bowl. Pour over the rapeseed oil and trickle over the honey, then mix everything together well. In a separate bowl, whisk the egg white until light and frothy, then turn this through the mixture.

Spread the granola out over the baking sheet nice and evenly. Place in the oven and bake for 30–35 minutes, turning the mixture with a spatula three or four times during baking. When it’s golden and fragrant, it’s ready to come out of the oven.

Leave the granola to cool in the tray so that it crisps up nicely. Mix in your chosen dried fruit then transfer to an airtight container or jar. It will keep for about 4–6 weeks.

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