Odlums Granola Fruit Cups, perfect for brekkie on-the-go

granola fruit cups bars

Granola Fruit Cups or Bars

CategoryWeekly Recipe

Cook Time10-15 mins

What you need:

  • 200g/10 oz Odlums Porridge Oats
  • 50g/2 oz Sunflower Seeds
  • 75g/2 oz Shamrock Pecans, chopped
  • 125g/4 oz Butter
  • 125g/4 oz Shamrock Light Muscovado Sugar
  • 3 tablespoons Rowse Honey or Buckwud Maple Syrup
  • 75g/3 oz Mixed Dried Fruit & Seeds (Shamrock Sultanas, Dried Cranberries, Goji Berries, Pumpkin Seeds, Sesame Seeds)

 

How to

  1. Preheat oven to 170°C/325°F/Gas 3. Grease a muffin tin or line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, honey/maple syrup into a saucepan over a low heat. Gently stir until the butter is melted.
  4. Remove from the heat and add to the dry ingredients, along with the remaining mixed dried fruit and seeds. Mix well until all the oats are well coated.
  5. For granola cups, transfer mixture into greased muffin tin. Press down well with hands dipped in cold water and hollow out the centre. For granola bars, transfer mixture to lined tin and press down well.
  6. Bake in preheated oven for about 10-15 minutes until golden.
  7. Remove from oven and gently cut into bars. Allow to cool and harden before removing from tin. Store in an airtight container.
  8. Serve with Greek yogurt and fresh fruit or berries, drizzle with honey if desired.

Try these quick & easy nutritious Granola Fruit Cups, perfect for brekkie on-the-go

Odlums Granola Fruit Cups, perfect for brekkie on-the-go

granola fruit cups bars

Granola Fruit Cups or Bars

CategoryWeekly Recipe

Cook Time10-15 mins

What you need:

  • 200g/10 oz Odlums Porridge Oats
  • 50g/2 oz Sunflower Seeds
  • 75g/2 oz Shamrock Pecans, chopped
  • 125g/4 oz Butter
  • 125g/4 oz Shamrock Light Muscovado Sugar
  • 3 tablespoons Rowse Honey or Buckwud Maple Syrup
  • 75g/3 oz Mixed Dried Fruit & Seeds (Shamrock Sultanas, Dried Cranberries, Goji Berries, Pumpkin Seeds, Sesame Seeds)

 

How to

  1. Preheat oven to 170°C/325°F/Gas 3. Grease a muffin tin or line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, honey/maple syrup into a saucepan over a low heat. Gently stir until the butter is melted.
  4. Remove from the heat and add to the dry ingredients, along with the remaining mixed dried fruit and seeds. Mix well until all the oats are well coated.
  5. For granola cups, transfer mixture into greased muffin tin. Press down well with hands dipped in cold water and hollow out the centre. For granola bars, transfer mixture to lined tin and press down well.
  6. Bake in preheated oven for about 10-15 minutes until golden.
  7. Remove from oven and gently cut into bars. Allow to cool and harden before removing from tin. Store in an airtight container.
  8. Serve with Greek yogurt and fresh fruit or berries, drizzle with honey if desired.

Try these quick & easy nutritious Granola Fruit Cups, perfect for brekkie on-the-go

Gearóid Lynch’s Gluten Free Granola

12m12 minutes ago

Gearoid Lynch’s Granola –

Gearoid says: Granola is a bit of a treat at breakfast time and is a great addition to natural yoghurt and any fresh fruit, or eaten simply with milk. I make my own as there is a lot of processed sugar in the commercial packets.

Ingredients

  • 100ml maple syrup
  • 2 tbsp vegetable oil
  • 2 tsp honey
  • 1 tsp vanilla extract
  • 225g gluten-free oats
  • 60g flaked almonds
  • 40g sunflower seeds
  • 40g pumpkin seeds
  • 4 tsp sesame seeds
  • 100g dried cranberries
  • 40g coconut flakes

Method

  1. Preheat the oven to 160°C.
  2. Mix the maple syrup, oil, honey and vanilla essence in a large bowl. Add the oats, almonds and seeds and mix well. Pour onto a baking tray and pat out evenly.
  3. Bake for 15 minutes, then remove from the oven and add the dried fruit and coconut to the tray. Return to the oven and cook for a further 15 minutes, until golden. Leave to cool on the tray.
  4. Once completely cooled, remove the granola from the tray and place in an airtight container. This granola should keep for several weeks stored in an airtight container.