Ingredients

250g jumbo porridge oats
50g pumpkin seeds
50g sunflower seeds
50g sesame seeds
50g poppy seeds
50g soft brown sugar
2 tbsp groundnut oil
100g hazelnuts or almonds, roughly chopped
100g dried apricots, chopped
100g sultanas or raisins
South African apple and pear, to serve
Natural yogurt or milk
Clear honey, to drizzle

servings
12

Preparation time:
15 minutes

Cooking time:
20-25 minutes



South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa

Method

  1. Preheat the oven to 200ºC, fan oven 180°C, Gas Mark 6
  2. Mix together the porridge oats, seeds, sugar, oil and nuts. Spread out onto a large baking tray and bake for 20-25 minutes, turning the mixture twice during the cooking time. Cool completely.
  3. Stir the apricots and sultanas or raisins into the mixture, then transfer to an airtight container and store for up to 1 month.
  4. To serve, spoon some granola into a bowl and top with chopped South African apple and pear. Serve with natural yogurt and/or milk, and drizzle with a little clear honey.* Cook’s tip: Vary the granola as you like – try adding dried cranberries, cherries or blueberries to the mixture instead of sultanas or raisins; or as well as! Bought granola can be surprisingly high in sugar and fat – and it’s so easy to make your own.

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South African Queen of Plum Puddings

Free State Chocolate Pear Pudding

Eastern Cape Spiced Sweet Potato & Apple Fritters

Cape Town Melktert with Sea-salted Caramel Apples & Pears

William’s Melting Rarebits with South African Pear & Plum Chutney


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