• Method

Delicious, quick and easy to make, this granola is perfect to serve with yoghurt or fresh fruits for breakfast. If you omit the coconut and dried fruits you can use the mix as a crunchy topping for summer desserts like fruit fools or cranachan.

 

  1. Set oven to Gas 2 / 150C / 130C fan. 
  2. In a large mixing bowl combine the oil, honey, syrup and vanilla and mix together thoroughly.
  3. Mix together the dried fruit and coconut in a bowl and set aside.
  4. Add the porridge oats, seeds and nuts to the honey mix and combine thoroughly making sure everything is coated.
  5. Spread the mixture evenly onto two large baking trays and bake for 10 minutes. Swap the trays over then bake for a further 10 minutes.
  6. Now sprinkle the coconut/dried fruit evenly over the top and bake for a further 5 -10 minutes. Don’t let the mixture brown too much, it should be a nice light brown colour.
  7. Remove from oven and using a flat spatula turn the mix gently and leave to cool. The granola should be crunchy when cold.

The granola will store in an airtight container for up to 1 month, however it’s so good it probably won’t last that long!

This recipe was created by Irene Goddard, owner of Wyvis Boutique Boutique Bed & Breakfast in Tillicoultry in Clackmannanshire. Irene has been running a B&B with the support of her husband Terry for 30 years. Irene and Terry really enjoy welcoming guests from all over the world into their family home and sharing Scottish food and recipes.

Irene sources the best produce and ingredients from local suppliers, including from Wyvis’s colourful garden whenever possible, and she takes pride in knowing the provenance of the extensive range of Scottish produce on their breakfast menu.

Wyvis is VisitScotland 5 Star Gold Graded, and has received the Taste Our Best Award for Food, Drink and Hospitality, as well as being a regional finalist in the Thistle Awards in the Most Hospitable Bed and Breakfast category.

Visit Wyvis Boutique Bed & Breakfast

 

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