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January 18, 2012

Granola squares

My granola glistens. It’s softer than you’d think, and it’s studded with all sorts of treats.

The recipe draws on inspiration from both the Essential Baking Cookbook and Ottolenghi. The list of ingredients is flexible- Play with it, see what’s in your storecupboard. But this is my fave combo of sweet, crunchy, chewy, citrus-y moreishness. Keep it in the the fridge.

  • 1 cup cereal (like special K)
  • ½ cup pecan nuts, toasted
  • ½ cup flaked almonds, toasted
  • ½ cup ground almonds
  • 1 ½ cup rolled oats
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 ½ cups dried fruit (I used prunes, raisins, soft apricots, nectarines and pears)
  • 1 tablespoons (30ml) mixed candied citrus peel
  • 1 tablespoon mixed spice
  • 250g butter
  • 1 cup castor sugar
  • 2 tablespoons honey

    1. Preheat the oven to 150 C, line a 25x 35 cm baking tray with baking paper and butter, leaving an overlay on the sides for easy removal.
    2. Place all the ingredients in a large bowl, except for the butter, sugar and honey.
    3. Place butter sugar and honey in a medium- large saucepan and stir without boiling until the sugar has dissolved. Allow to boil and continue stirring until a light coloured caramel has formed and thickened slightly.
    4. Combine caramel with the dry ingredients and pour into baking tray, spreading evenly. If you like your granola a little thicker, use a smaller tin.
    5. Bake for about half an hour, then check for doneness. It should be light brown on top.
    6. Allow to cool in tin the refrigerate for a few hours until set before slicing into bars or cubes. Keep in the fridge.

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