Flapjack granola
(from Elyce123’s recipe box)
Make up to 2 days ahead, and keep in an airtight container
Source: delicious. April 2006
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people
Categories: April
Ingredients
- 175g unsalted butter, plus extra for greasing
- 65g golden syrup
- 100g light muscovado sugar
- juice of 1 lemon
- 250g whole rolled porridge oats
- 20g flaked almonds
- 20g sesame seeds
- 50g raisins
- good pinch each of ground cinnamon and ground cloves
Directions
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Preheat the oven to 160˚C/fan 140˚C/gas 3. Grease and line the base of a baking tray about 26 × 18cm with baking paper.
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Place the butter, golden syrup, sugar and lemon juice in a saucepan over a low heat and cook until melted. Remove from the heat.
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Put the oats, almonds, sesame seeds, raisins and spices into a large bowl, add the butter mixture and stir well. Press evenly and firmly into the tray using the back of a spoon. Bake for 40-45 minutes, until firm and golden. Leave in the tray for 10 minutes, then use a sharp knife to mark into 6 pieces. Cool completely.
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Turn the flapjack granola out onto a chopping board. Cut into 6, using the marks as a guide, and divide between bowls. Top with warm milk and hulled and halved strawberries to serve, if you like.