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

Ingredients

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

Stewed plums:

600g blood red plums150g caster sugar2 vanilla beans, split200ml Greek style yoghurt2tsp ground cinnamonStrained Greek yogurt to serve

Method

  • 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.

TIP:

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.