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Christmas Pudding Granola

2- 1/2 cups Rolled Oats, Not Quick Cook
1/2 cups Raisins
1/2 cups Sultanas (or Raisins, Or Dried Cranberries)
1/2 teaspoons Ground Allspice
3/4 teaspoons Ground Cinnamon
18 teaspoons Ground Nutmeg
1/4 cups Light Muscovado Sugar
1/2 cups Vegetable Oil
2 Tablespoons Runny Honey, Mild Flavored


Preheat oven to 325 F and line a large rimmed baking tray with grease-proof paper or a silicone mat. Place oats, raisins, sultanas, allspice, cinnamon, nutmeg and sugar into a large bowl and stir until combined. Add the vegetable oil and honey and stir until everything is coated in the oil mix. Tip oat mix onto your baking tray and spread it into an even layer. (If you have piles of granola, they will bake unevenly.) Place in the oven for 30-40 minutes (mine took about 37 minutes). Stir every 15 minutes. Granola is done when oats are golden brown, the mix is starting to dry out and the fruit is still plump, but evenly browned. Mixture will still be soft and easy to move around, but will set up when it cools. Remove from oven when done. Leave to cool completely before transferring to an airtight container. You can break up larger clusters with a spoon, I like all different size granola pieces! Granola will keep at room temperature for one month.

Source: tastykitchen.com