Our granola pots are a popular breakfast choice among our guests so we thought we would share our head chef Ben Bass’s special recipe so you can recreate them at home. They are a great start to the day, with the added bonus of being very simple to make.
Ingredients
8 tbsp oats
4 tbsp sunflower seeds
4 tbsp pumpkin seeds
2 tbsp sesame seeds
2 tbsp pecans, chopped
2 tbsp hazelnuts, chopped
5 tbsp maple syrup
1 tbsp vegetable oil
2 tbsp honey
Finely grated zest of 1 orange
Vanilla pod, scraped (optional)
To serve:
Greek yogurt
Fresh fruit or compote of your choice (try strawberries cooked in a little elderflower syrup, lemon juice and sugar until soft)
Method
For the granola, mix all the dry ingredients together in a bowl. Warm the syrup, oil, vanilla (if using) and grated orange in a pan, whisking to break up the vanilla and zest. Mix this well into the dry ingredients.
Cook on greaseproof paper on a baking sheet, in as thin a layer as possible for about 20 minutes at 180 degrees celsius, stirring a few times to ensure an even golden colour and no sticky, syrupy bits.
Allow to cool and put in an airtight container. It will keep for a few weeks.
In a nice glass, or a bowl for a bigger breakfast, layer the compote, then the yogurt and finally, add a generous handful of granola.
The granola can be used for all sorts of things – eaten by itself as a snack or mixed with golden syrup and butter, a handful of oats and baked like a flapjack. This is not a healthy snack, but delicious nevertheless!
