Orange and raspberry granola

Make your own oat milk in this formula for no-additional sugar granola, or serve with organic bovine's milk or yogurt

Ingredients

400g jumbo oats

juice 2 oranges (150ml), plus zest of ½

1 tsp ground cinnamon

2 tbsp freeze-dried raspberries or strawberries (see tip)

25g flaked almonds, toasted


25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)

Method

• Put 200g oats and 500ml water in a nourishment processor and barrage for 1 min. Line a sifter with clean muslin and pour in the oat blend. Leave to dribble through for 5 mins, then turn the closures of the muslin and crush well to catch however much of the oat milk as could reasonably be expected – it ought to be the consistency of single cream. Best chilled no less than 1 hr before serving. Can be kept in a fixed or secured container in the ice chest for up to 3 days.

• Heat stove to 200C/180C fan/gas 6 and line a preparing plate with preparing material. Put the squeezed orange in a medium pan and convey to the bubble. Bubble quickly for 5 mins or until the fluid has lessened considerably, blending at times. Blend the staying 200g oats with the orange get-up-and-go and cinnamon. Expel the container from the warmth and mix the oat blend into the juice. Spread over the lined plate in a slim layer and prepare for 10-15 mins or until daintily cooked and fresh, turning the oats each couple of mins. Leave to cool on the plate.

• When cool, blend the oats with the raspberries, chipped almonds and seeds. Can be kept in a fixed container for up to one week. To serve, spoon the granola into dishes, pour over the oat drain and top with the orange sections and mint leaves, in the event that you like.

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