INGREDIENTS

300 g organic rolled oats
3 tbsp wholemeal flour
3 tbsp pumpkin seeds
125 g almonds, lightly toasted
Pinch of sea salt
3 tbsp Bitton Orange Jelly
Bitton Citrus Honey with Sea Salt
3 tbsp sunflower oil

To serve
Milk
European-style natural yoghurt
Fresh berries such as strawberries, blueberries and raspberries
(In winter, stewed or poached fruits like apples, pears or quinces work beautifully)
Extra Bitton Orange Jelly or Bitton Citrus Honey with Sea Salt

METHOD

Preheat the oven to 180°C (350°F). Line a large flat baking tray (approximately 30 × 40 cm) with baking paper.

Place all the dry ingredients into a large mixing bowl and mix well to combine. Add the Bitton Orange Jelly or Bitton Citrus Honey with Sea Salt and the sunflower oil, stirring until the dry ingredients are evenly coated.

Spread the mixture evenly over the prepared baking tray. Bake for 10 minutes, then remove from the oven and stir to ensure even browning. Return to the oven and bake for a further 10 minutes, or until golden and fragrant.

Remove from the oven and allow to cool completely. Break up any large clusters so the granola is bite-sized. Store in an airtight container if not using immediately.

To serve, place a generous cup of granola into each bowl and add a splash of milk. Top with natural yoghurt, seasonal fruit and finish with a drizzle of Bitton Orange Jelly or honey. Serve immediately.