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Jessica Joy

Knitwear designer, teacher and author

Since I’ve been cycling a lot more these days a hearty break­fast has become a must, and the hum­ble oat my grain of choice. I’m a big sucker for por­ridge but after dis­cov­er­ing this recipe from the Kitchenist blog I decided to have a go at gra­nola. I’ve adapted the recipe a lit­tle to fit what I had in my cup­boards and it was (thank­fully) delicious!

3 cups rolled oats
1/2 cup sun­flower seeds (mix­ture with and with­out husk)
1/4 cup honey
1/4 cup maple syrup
1/4 cup sun­flower oil
1 tsp. vanilla extract
1/2 tea­spoon cin­na­mon
pinch of sea salt
1/2 cup raisins

There was a slight dis­as­ter from the out­set when I, try­ing to min­imise wash­ing up, decided to use the same pan for toast­ing and roast­ing; when this hap­pened. Who knew?! So giv­ing in to the fry­ing pan I toasted the oats over a low heat for about 3 min­utes, added the seeds and warmed them through for another minute or so. After mix­ing in the syrup, honey, oil, salt and cin­na­mon the whole thing was trans­ferred to the oven (pre-heated to 150C) for 30 min­utes, stir­ring occasionally.

Out­come: Yumm! The salty husk of the sun­flower seeds tasted so good with the sickly sweet honey and syrup. I’m a big fan of syrup on sausages too, in case you wondered.

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