This year we’re welcoming Easter with open arms. A long weekend of relaxing, meeting up with family and feasting on all things festive, pure bliss. We’re very partial to a sticky hot cross bun at this time of year. It’s these festive flavours and our never-ending love of granola that inspired this special Easter breakfast treat.
Mixed fruits, zest and spice are the stars of this recipe, which is best enjoyed simply with cold milk or yoghurt. As you take your first spoonful your taste buds are hit with those distinctive sweet, citrus and spicy flavours and the crispy texture leaves you excited for your second mouthful.
In the unlikely event of having any left over, why not try sprinkled on ice cream in the evening. We won’t judge you if you add a little booze.
For more granola recipes check out the Spoon cookbook > click here.
- 235g oats
- 50g flaked almonds
- 2 tsp mixed spice
- 1 tsp cinnamon
- zest of ½ orange
- zest of ½ lemon
- 1½ tbsp. maple syrup
- 60ml honey
- 50ml rapeseed oil
- 100g dried mixed fruits (sultanas, raisings, candied citrus peel)
- Preheat the oven to 180c (160c fan).
- Combine the dry ingredients in a large bowl.
- Put all of the wet ingredients into a separate and use a fork or whisk to combine the maple syrup, honey and oil until emulsified (the colour becomes lighter when this happens)
- Add the wet ingredients to the dry and mix to ensure that all the oats are covered.
- Spoon the mixture onto a baking tray lined with baking parchment, spreading it out into a thin, even layer (use 2 trays if needed).
- Bake on the middle shelf in the oven. After 15 minutes or so, remove the tray from the oven and give the mixture a good stir, spreading them evenly across the tray to prevent the granola from burning at the edges.
- Return the tray to the oven and cook for a further 15 minutes (or until the granola is lightly browned) making sure to stir every 5 minutes to prevent catching.
- Remove the granola from the oven and add the mixed fruits, it will crisp up as it cools.