Cherry compote with treacle granola
Try adding this to your morning bowl of porridge
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
120
MINUTES
Ingredients
For the granola:
100ml of olive oil
50g of almond butter
50g of honey
15g of treacle
600g of porridge oats
100g of almonds, roughly chopped
50g of golden raisins
50g of chopped dried apricots
For the compote:
500g of cherries
1 tbs of honey
the zest of 2 oranges and 1 tbs of juice
Method
Preheat your oven to 150°C.
Mix the olive oil, almond butter, honey and treacle in a saucepan and heat very gently. Stir once it is warm to combine all of the ingredients then take off the heat.
Pour the mixture over your porridge and coat them all. Spread them on a large baking tray or oven tray and roast in the oven for about two hours, until they have dried out and are golden. Add the almonds for the last half hour.
Once cooled stir through the dried fruit.
To make the compote place the cherries, honey, zest and juice into a saucepan with a lid. Simmer with the lid on for about five minutes until the cherries are beginning to soften. Take off the heat but leave the lid on until they have cooled. Serve with your granola and some yogurt or crème fraiche.
