125 g (4 oz) medium oatmeal
50 g (2 oz) jumbo porridge oats
25 g (1 oz) pumpkin seeds
25 g (1 oz) sunflower seeds
15 g (2 oz) golden linseeds
4 teaspoon ground cinnamon
1 tablespoon olive oil
3 tablespoons date syrup
juice of ½ orange
25 g (1 oz) dried goji berries
600 ml (1 pint) skimmed milk
sliced banana
sliced strawberries raspberries


1.Preheat the slow cooker if necessary. Place the oatmeal, porridge oats and seeds in the slow cooker pot and stir well.
2.Add the cinnamon, olive oil, date syrup and orange juice and mix again until thoroughly combined.
3.Cover and cook on high for 1-2 hours, stirring once or twice with a fork to break the mixture into clumps.
4.Remove the lid and cook for 1 hour more until the granola is crisp. Break up once more with a fork, add the goji berries, then leave to cool.
5.Store in an airtight jar in the refrigerator until ready to serve. Serve in bowls, topped with the skimmed milk and fruit.
6.FOR HONEYED OATMEAL & FRUIT GRANOLA, follow the recipe above, omitting the pumpkin seeds and using 3 tablespoons clear honey instead of the date syrup.
7.Add 25 g (1 oz) dried cranberries and 25 g (1 oz) dried cherries instead of the goji berries and serve as above. 21:16

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