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Saturday, June 25, 2016

granola with dried fruit compote

How to make granola with dried fruit compote recipe - Making your own granola is a cost-effective way of ensuring that your cereal contains exactly what you like.


PREP TIME 10–15 mins, COOK TIME 45 mins, plus cooling

3⁄4 cup rolled oats
1⁄3 cup mixed seeds, such as sunflower, sesame, pumpkin, and golden linseed
1⁄2 cup mixed unsalted nuts, such as cashews, almonds, hazelnuts, and walnuts
1 tbsp light olive oil, plus extra for greasing
2 tbsp honey
1⁄4 cup maple syrup
scant 1oz (25g) dried blueberries
scant 1oz (25g) dried cranberries
scant 1oz (25g) dried cherries
1⁄4 cup shredded coconut
Greek yogurt or milk, to serve

For the compote:
3 1⁄2oz (100g) dried apples
3 1⁄2oz (100g) dried figs
3 1⁄2oz (100g) dried prunes
1 cinnamon stick
1⁄2 vanilla pod, halved lengthwise
finely grated zest and juice of 1 orange
1 tbsp demerara sugar

1 Preheat the oven to 300ºF (150ºC). Place the oats, seeds, and nuts in a large mixing bowl. Add the oil, honey, and maple syrup and stir well to combine.

2 Put the mixture into a large, lightly oiled roasting pan and spread out into an even layer. Bake for 15 minutes. Mix together the berries, cherries, and coconut. Stir into the pan and bake for a further 15 minutes. Leave in the pan to cool completely. When cool enough to handle, break the granola into small pieces and transfer to an airtight container.

3 For the compote, place all the dried fruits in a mixing bowl. Add the cinnamon, vanilla pod, and orange zest and juice. Pour in 3⁄4 cup of boiling water. Cover the bowl and set aside overnight.

4 Transfer the contents of the bowl to a saucepan. Add the sugar and 2⁄3 cup of cold water and bring to a boil. Reduce the heat and simmer very gently, uncovered, for 15 minutes. Remove the vanilla pod and cinnamon stick.

5 Put the granola into individual bowls, pour over the compote, and serve with Greek yogurt or milk.

Any combination of dried fruit works well—try using apricots, peaches, or dates, or a mixture of dried berries. For a warming winter compote, add 2 finely chopped pieces of preserved ginger in syrup, plus 2 tbsp of the syrup.
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