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Cinnamon Honey Nut Granola Crumble

January 25, 2016


Well, I'm back! I haven't been blogging for a very good reason, one that I can't share just yet, but I've been working on a very special project that I'm dying to talk about. A couple more weeks and it'll be ready for me to tell you aaaaaaaallllllll about it.

This simple recipes packs a huge punch when it comes to flavour and versatility. I made this originally to top some greek yoghurt for a brunch, but it can be added to plain bran flakes for a fancy twist to a week day breakfast, or sprinkled over stewed or baked fruits for a hearty crumble pudding.

Once baked and cooled, this will keep in an air tight jar for at least a month, and make a great take a long addition to a pot luck brunch.


Ingredients:

1 cup whole pecans
1 cup walnut halves
1 cup sliced almonds
1 cup rolled oats
1/2 cup roasted sunflower seeds
1/2 cup roasted pumpkin seeds
1/4 cup salted butter
1/4 cup honey 
1 tablespoon cinnamon
2 heaped tablespoons brown sugar

Method:

Mix the nuts and seeds together in a large bowl. Melt the butter, if your measuring cups are plastic use a half cup to melt the butter in the microwave- it makes the next bit easier. Add the honey to the melted butter and stir to combine, this has a two fold advantage of thinning the honey making it easier to mix into the dry ingredients, and also making sure you don't lose too much honey from it sticking to the measuring cup, by using the half cup to melt the butter just fill it up to the top with the honey to get the right measure.

Sprinkle over the cinnamon and mix well. When everything is well coated, turn everything out onto a greased baking tray. Sprinkle over the brown sugar just before popping it in the oven, it'll stop the sugar dissolving too much and add to the crispy crunch of the finished crumble.

Bake at 320F for 15- 20 minutes, you don't want to brown the nuts too much, just allow the butter and cinnamon to bake into the mix and create a crunchy crust.

Allow the nuts to cool completely then store in an airtight container until you want to use them.

  • Top greek yoghurt
  • Sprinkle over baked fruits- such as apples, pears or figs
  • Roll balls of vanilla ice cram in the crumble for a crunchy coating
  • Add to boring, plain (but cheap!) cereal for a more interesting breakfast






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