Apricot Granola out of the oven Laura of London Laura Nana

New Granola recipe

Here’s another granola recipe that I made this morning, similar flavours but a couple of new additions, I wanted it to be more fruity and nutty et voila – dried apricots go amazingly chewy when they’re cooked and replacing flaked almonds with chopped mixed nuts gives a really nice crunch.

Apricot Granola out of the oven Laura of London Laura Nana
Hot out of the oven

To make theĀ compote I regularly have with it, I use half a tub of frozen mixed berries and 1-2 tablespoons of Agave with 1-2 tablespoons of water – all in a saucepan simmered for 5 minutes or so. Taste for tartness and pop in a tupperware container to go in the fridge once its cooled, it’ll keep for a week or so. If it is a little too sharp, add more agave.

Apricot Granola with natural yoghurt and frozen berry compote Laura of London
Apricot Granola with natural yoghurt and frozen berry compote

Dry ingredientsĀ 
2.5 cups oats
Ā¼ cup flax seeds – I used Linwoods
Ā¼ cup mixed seeds
Ā¼ cup dried apricots chopped up small
Ā¼ cup seedless raisins
Ā¼ cup ground almonds
Ā½ cup shredded coconut

Apricot Granola Laura of London Laura Nana
Granola with Apricot, coconut, nuts and seeds

Wet ingredients
1 tbsp coconut oil
1 tbsp nut butter
3 tbsp tahini
2 tbsp agave
3 tbsp maple syrup

Granola 'Wet' Ingredients Laura of London
Granola ‘Wet’ Ingredients

Put all the dry ingredients in a big bowl and mix. Put the wet ingredients in a saucepan and heat until they all melt and mix together.

Melted down wet ingredients Laura of London Laura Nana
Melted down wet ingredients

Pour the wet onto the dry ingredients and mix really well. Put it allĀ on a lined baking sheet and into the oven at 180 for 10 minutes. Remove and turn it all over with a fork so other parts get a chance to get brown. Put itĀ back in the oven for another 10 minutes then remove, stir and leave to cool. Pop your amazing cereal in an airtight container ready to use in the morning.

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A statement on snackingĀ 

I’m a habitual picker, grazer, snacker. If it’s lying around and in my vicinity it won’t be there for long! So I’ve had to make sure I’m much more prepared now with my own ‘clean’ snacks to take my attention away from any potential unclean options. 

This week I tried making sweet potato crisps. I’m not a big crisp eater but every Sunday we have a routine of eating brunch, then a big late lunch and only fancying something light come dinner time, cue the opportunity to eat crisps and catch up on Scandal on Sky Atlantic šŸ˜œ

There are only 4 ingredients needed but a little bit of patience is required 

First switch your oven on to 140 degrees (fan assisted). Then take one sweet potato and slice it in to rounds as thin as you dare. 

  
Heat a tablespoon of coconut oil in the oven on a foil lined baking sheet. Once the oil had melted, sprinkle over some paprika and sea salt and add the sweet potato slices, toss around in the oil/salt/paprika mix then put it in the oven for one hour. 

  
You should turn them over half way through. Leave them to cool and crisp up on the baking tray and serve – voilĆ - an easy Sunday night snack that is clean eating and will satisfy your ‘hold-on-to-the-weekend’ needs.