Cider in granola? Oh yes.
I hate to admit it but I buy store-bough granola nearly every week or so, I just love it. I hate buying it but despite granola being one of the easiest and tastiest things to make yourself I just don’t get around to doing it. Until now that is. From this point on I refuse to buy another packet of moderately tasting granola ever again. I’m not going to settle for the rubbish in the packets, I’m going to concoct yummy and imaginative flavours myself and share them all with you. Starting with my Apple Cider Granola.
Alcohol in a breakfast meal, what is she thinking you may be wondering. You won’t be able to taste any Cider at all in the end product, the alcohol evaporates and instead your left with a sweet apple syrup. Mixed through with honey and rapeseed oil this is your binding agent for the granola. When the mix goes into the oven it will be very damp, but keep on toasting it in the oven and it will eventually crisp up. Patience is key.
Mixed spice gives a lovely warming flavour, pecans are wonderful for crunch and along with dried apple and raisins lending a little sweetness everything works together nicely. This granola is not too sweet whatsoever, it’s fresh and light just like an apple should taste. If you want to add an extra element of sweetness, then I’d recommend sprinkling over some cinnamon and brown muscovdo sugar once it’s cooled. That’s what so great about making granola at home, you can have it any way you want. What more could you want?
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- 750 ml (3 cups) Cider
- 350 grams (4 cups) Oats
- 2 teaspoons Mixed Spice
- Large Pinch of Maldon Sea Salt
- 125 ml (1/2 cup) Honey
- 2 tablespoons Rapeseed Oil
- 70 grams (1 cup) Pecans, toasted & roughly chopped
- Hand Full Dried Apple
- Hand Full Raisins
- Sprinkling Cinnamon (optional)
- Sprinkling Brown Sugar (optional)
- In a medium saucepan, simmer the cider until it’s reduced down to 250 ml (1 cup) then whisk in the honey and rapeseed oil. Meanwhile in a large bowl mix together the oats, mixed spice and the salt. Pre-heat the oven to 160C (320F) and line a large baking tray with parchment paper.
- Pour over the warm mixture and mix together thoroughly. Toast in the oven for 50-60 minutes or until firm, toasted and golden.
- Leave to cool slightly before mixing through the apple pieces, pecans and raisins. If you’d like to add some cinnamon and brown sugar.
- Store in an air-tight container in a cool, dry place.
- Use within 2 weeks.