Name: Maple granola crunch porridge topping
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 15
Cuisine: British
Ingredients: 140g blanched hazelnut; 50g pumpkin seed; 50g sunflower seed; 50g cashew; 25g pine nut; 4 medjool dates sliced; 75ml maple syrup; 25g soft brown sugar; 1 tbsp olive oil

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Maple granola crunch porridge topping

Maple granola crunch porridge topping

Good Food team

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Serves 15

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Make up a bowl of creamy porridge and top with our crunchy granola recipe, or try one of our four other topping ideas

Healthy

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Ingredients

Nutrition

Units:

MetricUS

140g blanched hazelnut
50g pumpkin seed
50g sunflower seed
50g cashew
25g pine nut
4 medjool dates

sliced
75ml maple syrup
25g soft brown sugar
1 tbsp olive oil

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Nutrition: per serving

kcal293
fat15g
saturates2g
carbs25g
sugars12g
fibre5g
protein10g
salt0.1g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2013

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A star rating of 4.5 out of 5.2 ratings

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