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.

SERVES 4–6

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

Ingredients:
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

Method:
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.

COOK’S TIP
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.