Hopton House Granola
We are lucky in Shropshire to have Pimhill, a farm in North Shropshire that supplies organic oats.They really do make the best porridge I've ever tasted and guests often comment on it.
I like to use the jumbo oats to make granola for the guests. I think the best way to serve this is with natural yoghurt & fruit;. berries in the summer and spiced plums in the autumn.
You can vary the seeds to taste and add dried fruit after it's cooked if you wish. I sometimes make it with a light muscovado sugar and you can replace the honey with maple syrup.
500g Jumbo Oats
100g flaked almonds
100g sunflower seeds
100g pumpkin seeds
100g soft brown sugar
50g butter ( or 50ml sunflower oil if you're feeling really healthy )
3 tablespoons of local honey
3 teaspoons of cinnamon
Preheat the oven to 160 degree C. Mix together the oats, seeds, almonds & cinnamon in a large bowl.
Put the sugar, butter, honey in a saucepan and heat gently till it has all melted together.
Pour onto the dry ingredients and mix really well.
Spread onto a large baking and cook for about 45 minutes, stirring every 15 minutes to break up any big lumps and pulling in the edges as they tend to brown sooner. You're looking for a golden brown colour. Leave till completely cool & then put in an airtight container.