Although the full Scottish breakfast is a steadfast favourite here at Edencoille Bed & Breakfast, we do have a secret homemade recipe that has been known to convert even the most die-hard fry up fan. Our homemade Granola is nutty, delicious and delightful – a healthy yummy alternative to the indulgence of our cooked breakfast.
We make our homemade granola at here at Edencoille and are thrilled to share its fresh and fancy-free recipe with you:
Cashew nuts 40g
Brazil nuts 40g
Whole unskinned almonds 60g
Pumpkin seeds 60g
Sunflower seeds 60g
Dried Cranberries 60g
Dried Blueberries 60g
Dried Apricots 100g
Maple Syrup 120ml
Sunflower Oil 2 tablespoons
Roughly chop all your nuts and seeds together then add them to a large mixing bowl.
Combine your honey, maple syrup and sunflower oil together in a saucepan, along with a touch of salt and 3 tablespoons of water and place a low heat, string continually for a few minutes until it is warm. After the syrup has heated up, pour over your nuts and seeds and stir it all together.
In a large baking tray place some parchment paper and then pour the mixture evenly spreading the ingredients. Place this in the oven and bake for 40 minutes. Top Tip: stir the mixture 2 or 3 times as it bakes in order to get that crunchy texture all the way through.
Once baked, remove from the oven and pour in your dried fruit (make sure you have chopped up your dried apricots beforehand so all your fruit is the same size). Then leave to cool.
Your homemade granola can be enjoyed with yogurt and fruit or mix it with your favourite ice-cold coconut or almond milk with a delicious spoonful of homage fruit compote. We also recently used some rhubarb from our garden to enjoy with our granola and some peach yogurt. We sliced the rhubarb and stewed it slowly on the hob with some brown sugar until it was a thick creamy texture.
Stored in an airtight jar the nutty granola will keep for up to 2 weeks after baking.