Makes approx. 10 bowl portions
For the granola:
450g rolled oats
400g any nuts, roughly chopped
120g seeds, I use a combination of sunflower & pumpkin, or any that need to be used up
100ml rapeseed (or alternative) oil
300g local honey (or maple syrup for a vegan version)
1 tbsp coconut oil
Jar of Gathered Botanicals Gorse Flower Jelly – use approx. 1 tbsp per person depending on the glass size
Yoghurt (or dairy free alternative) – use approx. 1 tbsp per person depending on the glass size
(Optional) gorse flowers
Make the granola in advance, then serve with Gathered Botanicals Gorse Flower Jelly and yoghurt. Quantities required will depend upon number of people and size of glasses; you will be left with plenty of granola to use on other occasions.
Heat oven to 120 °C.
Place the honey, coconut and rapeseed oil in a saucepan and warm over a low heat until melted together, remove from heat and set aside.
In a large bowl mix together the oats, nuts, flaked coconut and seeds.
Pour the warmed oils and honey into the dry ingredients and mix until well combined.
Spread the granola out evenly in two large baking trays.
Cook in the oven for approx. one hour stirring every 15 minutes. Finish cooking when the granola turns a golden colour.
When the granola has been removed from the oven, add the raisins and stir to combine, then leave to cool.
Place 1 tbsp Gathered Botanicals Gorse Flower Jelly in the bottom of a glass jar.
Spoon over 1 tbsp yoghurt and top with granola.
(Optional) decorate with gorse flowers.
Words by Tia Tamblyn | Art Direction Becca Stuart | Images by John Hersey