Nutty Maple and bee pollen Granola

Breakfast at the Manoir is one of our favorite times of day! It’s often the time we get to know our guests and help them plan their excursions or encourage them to do nothing all day and enjoy the gardens. We like to give our guests a generous breakfast, almost a brunch and offer hot dishes like pancakes with bacon and our own hen’s eggs. Every morning Rob fetches fresh pastries and we scrutinize them for butter content and flakiness, playing a guessing game as to what time in the wee hours they were baked!  Granola, local yogurts and often our own strawberries, cherries, figs or plums are a breakfast staple and guests often ask for our recipe.

It is so easy to make your own, tastes much nicer and is healthier than supermarket ones. It’s also cheaper than the eye wateringly expensive deli style ones.

This granola keeps really well for up to a month in an airtight container. We serve it for breakfast in little glass jars… and it seems guests like it best with plain or strawberry yogurt!

Nutty Maple and bee pollen Granola

Ingredients:

2/3 of a box of standard Quaker/own brand supermarket whole rolled oats (don’t use ones that have been milled down to flakes for porridge. The bigger the oat the better the granola!)

¾ handfuls of nuts – I like whole nuts and flaked almonds. Hazelnuts, pecan and macadamia are my favourite (use as many or as little as you like)

Desiccated coconut (three handfuls)

Unsalted butter or a mix of butter and coconut oil (half a small pack of butter)

Maple syrup (around 1/3 of a bottle)

Honey  (around 1/3 of an average sized jar)

Dark brown muscavado sugar  (around 4 tablespoons) *you can leave this out if you want a healthier granola

Pumpkin seeds/sesame seeds, chia seeds (couple of handfuls)

Handful of bee pollen (available from health food shops)

Other additions to suit your taste; Goji berries, cocoa nibs, chopped dried fruit, freeze dried raspberries etc.

METHOD

Line a baking tray with baking parchment and toast the nuts gently for approx. 15mins at 160degrees- checking and turning regularly so they don’t burn. When golden take out of the oven and put to one side to cool. You can also toast the nuts in a dry pan if you prefer. Again keep a careful eye they don’t burn.

In a large saucepan melt the butter/oil, honey, maple and sugar- use enough of each quantity (as suggested above) to allow sufficient coating of your oats. When melted add the oats, but by bit to allow all to be coated. Add your desiccated coconut and stir until the oats are coated and coloured. Spread the oats out on the parchment retaining some smallish clumps and place in the oven around 160/180degrees, turning every 5min or so and until the oats are toasted (approx 20min). You will have to toast the oats in a few batches.

Let them cool then add the nuts, raw seeds and pollen. Store in airtight container for up to 2months. Serve with yogurt and fruit or just snack straight from the box! Yum!