200ml (1 mug) apple juice

100ml (2fl oz)  honey

4 tablespoons rapeseed / olive / almond oil

700g (25 oz) Porridge oats (avoid the quick cooking versions)

50g (2 oz) flaked almonds

50g (2 oz) sunflower seeds

50g (2 oz) pumpkin seeds

50g (2 oz) whole skinned hazelnuts, chopped

50g (2 oz) oat bran

25g (1oz) linseeds whole or ground

1 tablespoon ground cinnamon

½ tablespoon mixed spices

A few drops of vanilla essence or vanilla extract

100g (4 oz) ready-to-eat dried apricots, chopped

50g (2 oz) sultanas

50g (2 oz) dried cranberries

Preheat the oven to 160°C/325°F/gas mark 3. Mix the oil with the apple juice and honey in a large pan and simmer for a few minutes to combine, then stir in the remainder of the ingredients, except for the dried fruits.

Squeeze the wet mixture together with your hands before spreading out on the baking sheet to encourage them to form clusters and spread out on to two large baking trays that have been lined with parchment paper. Bake for 45 minutes, turning and breaking up the cereal every 10 minutes or so. Stir in the dried fruits and bake for another 15 minutes.

Cool completely, then store in an airtight container for up to two weeks. Note it is important to allow for the full baking time as a shorter time may result in the granola being too moist, therefore going off within a few days of storage.

Serve with cold milk or natural yoghurt.
Wheat Free, no preservatives, added sugar and Low GI! Enjoy…

Nutrition Analysis per 75g serving using Nutritics Software: 264 kcals, 37g carbohydrate,7.4g protein, 10.0g fat, 0.3g omega 3.

Devised by:  Ellen Roche Dietitian  Nutri Vive Nutrition Clinic,
No 49 John St, Kilkenny, Ireland