Cherry Ripe Granola
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 45 minutes
- 350g/12.36ozs. rolled oats
- 50g/1.7ozs. coconut flakes
- 50g/1.7ozs. shredded coconut
- 100g/3.5ozs. brown sugar
- 1 teaspoon salt
- 5 tablespoons rice malt syrup
- 3/4 cup apple juice
- 150g/5ozs. dried cherries
- 120g/4.24ozs. dark chocolate chips
Step 1 - Preheat oven to 170C/340F and line two trays with parchment. In a large bowl, mix the oats, coconut flakes, shredded coconut, brown sugar and salt with your hands breaking up the sugar and ensuring that it is well mixed. Add the rice malt syrup and apple juice mix with a spatula to combine.
Step 2 - Divide among the two trays and ensure that it is well spread out. Bake for 25 minutes. Remove from oven and mix the granola around. I found that the granola towards the back of the oven was a bit darker so I moved the granola from the centre of the tray to the outer and turned it around when I slid it back into the oven. Bake for another 15-20 minutes until crunchy and golden. Cool completely.
Step 3 - Toss the dried cherries and chocolate chips through and store in an airtight container.