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Sugar Free Granola

Main Ingredient(s): Oats

Type: Main Meal | Difficulty: Easy | Serves: 12

My favourite breakfast cereal. I also use this as a crumble topping by spreading the raw mixture over fruit before baking.

Provided by Jenny Thomson.


Makes about 2lb/1K

Set oven to 160C

Line 2 Swiss roll tins with non stick baking paper

Mix all the dry ingredients together EXCEPT the raisins and apricots

Mix the liquid ingredients together and stir to combine. 

Add to the dry ingredients

Divide between the two Swiss roll tins, spreading the mixture out thinly and evenly.

Bake for 10 min, stir the mixture on the tins to ensure even cooking. 

Return to the oven for a further 10 min. 

Stir again and scatter in the dried fruit. 

Bake for a final 10 min.

Remove from the oven, allow to cool and store in an airtight container.




2 tbsp olive oil

150ml apple juice

100ml maple syrup or agave nectar

1t vanilla extract

350g rolled oats – jumbo or old fashioned ones are best

100g medium oatmeal

50g each sesame, pumpkin and sunflower seeds

25g each linseed and hemp seed

100g each raisins and chopped apricots

100g each chopped almonds and hazelnuts


Where to buy the ingredients in Fife...

› Oats

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