The Free-Range Butter Company

Ingredients

• 150g (6oz) rolled porridge oats
• 25g (1oz) ANCHOR Lighter Spreadable
• 25g (1oz) mixed nuts (e.g.: brazils, hazelnuts, walnuts and almonds) roughly chopped
• 25g (1oz) mixed seeds (e.g.: pumpkin, sesame, and sunflower)
• 50g (2oz) dried figs, roughly chopped
• 25g (1oz) dried cranberries
• 25g (1oz) dried apricots, roughly chopped
• 30–45 ml (2–3 tbsp) honey or maple syrup

Method

1. On a non-stick or lined baking sheet spread the oats.
2. Dot with the ANCHOR Lighter Spreadable and then scatter over all the other nuts, seeds and fruit except the cranberries and apricots.
3. Finally drizzle over the honey or maple syrup.
4. Cook in a hot preheated oven 200C, 400F, 6 Gas Mark for 10 minuets – lightly mix together and add the extra spoonful of honey/maple syrup at this stage if you wish – cook for a further 5 minuets until the granola has ‘clogged’ together and is starting to turn golden brown.
5. Remove and allow to cool slightly before spooning into an air tight container.
6. Add the cranberries and apricots – serve two spoonfuls onto natural yogurt and save the rest to use over the next couple of days.

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