Maple granola crunch porridge topping
Maple granola crunch porridge topping
Make up a bowl of creamy porridge and top with our crunchy granola recipe, or try one of our four other topping ideas
- Prep: 10 mins
Cook: 45 mins - Serves 15
- Easy
Ingredients
- 140g blanched hazelnuts
- 50g pumpkin seeds
- 50g sunflower seeds
- 50g cashews
- 25g pine nuts
- 4 Medjool dates, sliced
- 75ml maple syrup
- 25g soft brown sugar
- 1 tbsp olive oil
Apple, blackberry & walnut topping
Heat the juice and zest ½ lemon and 1 tbsp caster sugar in a small saucepan for a few mins until syrupy. Peel, core and cube 2 eating apples and add to the pan along with 150g blackberries, and 1 tsp cinnamon. Cook on a high heat until the berries begin to burst and compote thickens slightly. Can be served hot or cold with 75g walnut pieces.
Mango, lychee & coconut topping
Peel and roughly slice 1 ripe mango and layer in a bowl with 400g drained and quartered canned lychees. Top the fruit with the juice and zest ½ lime, 100ml coconut water and 4 tbsp desiccated coconut. Spoon over your porridge, adding any juices from the bowl and drizzling with agave syrup to sweeten, if you like.
Banana, chocolate & peanut butter topping
Break up 100g dark (70% cocoa) chocolate into little chunks. Add to a bowl with 2 large (or 3 small) ripe sliced bananas, 3 tbsp peanut butter, 50g soft brown sugar, ½ tsp ground cloves and a pinch of salt. Mix briefly before spooning over your porridge.
Moroccan orange, almond & rose topping
Segment 2 large (or 3 small) oranges and add to a bowl with 50g icing sugar, ½ tsp rose water and ½ tsp vanilla extract. Keeps for 1 week. Stir though 100g toasted flaked almonds before using to top your porridge.
Method
-
Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.
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Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.
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