Make your own cobnut and mulberry granola

Jojo Tulloh makes the most of October's nut crops in this recipe for cobnut and mulberry granola. 

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Try using cobnuts in the recipe below for granola with dried, white mulberries. If you don't have your own crop, many farmers' markets sell them at this time of year - or you can use hazelnuts as an alternative.

Cobnut and mulberry granola

• 50g cobnuts (weigh when shelled)
• 500g jumbo porridge oats
• 3tbsp golden syrup
• 200ml date syrup
• 30g linseeds
• 30g pumpkin seeds
• 50g dried white mulberries
• 50g currants
• 4tbsp vegetable oil
• Pinch of salt

 

 

Preheat the oven to 180ºC/Gas 4. Crack the cobnuts and spread them out on a baking tray. Roast until dark brown in colour and smelling pleasantly nutty (about 15 minutes). Pour into a clean tea towel and rub to get rid of as much skin as you can. Chop roughly then put the cobnuts into a large mixing bowl with the oats, syrups, seeds, salt and oil. Stir with a spatula until the oats are evenly coated so no dry patches remain. Line a baking tray with parchment and spread the mixture out evenly. Bake in the oven for about 20-25 minutes, stirring the mixture gently after 10 minutes (I use a chopstick) so the outer edges do not cook too quickly. When crisp enough, turn the oven off and leave the granola to dry in the oven as it cools. When cool roll the parchment over the granola and press down to break into pieces, mix in the dried fruits and store in an airtight jar. Eat with milk for breakfast or as a topping for yoghurt and fruit.
 

 

Words Jojo Tulloh

Illustration Sarah Young

This article was taken from a longer feature that includes other recipes and kitchen gardening tips in the October 2017 issue of Gardens Illustrated (252).

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