Granola, Stewed Plums & Yogurt
Start your day off well with this delicious homemade granola which should keep your tummy nicely-full until lunch. It's a good way of using up all the leftover Christmas nuts too.
Makes nearly 1kgPrep: 25 minutes, plus cooling timeCook: 45 minutes
225g rolled oats 100g toasted wheat flakes cereal75g almonds, coarsely chopped 50g mixed nuts, chopped60g sunflower seeds25g sesame seeds , untoasted60g light brown sugar 1 tsp ground cinnamon 2 tsp dried ground ginger½ tsp sea salt100g roughly chopped mixed dried fruit, e.g. mango, apricots, apples, pears, pineapple, roughly chopped40g honey 100ml maple syrup10ml vegetable oil
600g blood red plums150g caster sugar2 vanilla beans, split200ml Greek style yoghurt2tsp ground cinnamonStrained Greek yogurt to serve
Heat the oven to 150C/gas 2.
In a large bowl mix together the oats, bran, almonds, mixed nuts, sunflower and sesame seeds, sugar, cinnamon, ginger and salt.
In a small saucepan, warm the honey and maple syrup with the vegetable oil.
Stir the mixed dried fruit into the oats mix and drizzle with the warm honey mixture.
Spread the mixture evenly onto a baking sheet.
Bake for about 25 minutes, stirring every ten minutes so it does not clump together (it should have some clumps but not a big lump). Bake until deep golden brown.
Remove from the oven, then cool completely.
Store labelled in a big glass sealable jar in the cupboard.
For the plums: Bring a large pan of water to the boil. Score the skin of the plums and drop then into the boiling hot water for about 30 seconds until they start to blister.
Strain them into a colander and being careful peel them. Discard the skins, cut the plums in half, twist them so one side comes free and dig the stone from the other half.
Put the sugar, plums and split vanilla in the pan and cover with warm water. Stir and bring to the boil, simmer for 20 minutes until soft.
Gently lift the plums from the liquid and leave them in a bowl while you reduce the cooking liquid.
Reduce the cooking liquid until a syrup, but not too sticky.
Drop the plums back in and store in jars in the fridge.
Mix the yoghurt with a little of the cooled plum syrup and cinnamon and serve with the granola and stewed plums.
Use a combination of any leftover Christmas nuts if you have any.
Replace fresh plums with a tin of plums. Drain and reduce the syrup with vanilla as above.
Granola should be stored in an airtight container, and will keep for several months in a cool, dry place.