Honey and Olive Oil Granola, with Oats, Buckwheat and Rice flakes 

For this recipe, our organic jumbo oats, buckwheat flakes and rice flakes are coated in Cotswolds honey and olive oil, with added natural sweetness from vanilla seeds. We used some of Uncle Tom’s new season extra virgin olive oil, and honey kindly provided by the London Honey Company who keep hives not far from the Mill at Eastcourt, where the bees capture the flavour of the local plants.

Serve with yoghurt and fresh fruit or compote. 

Makes approximately 20 servings. 

Ingredients

• 125g almonds
• 125g pecans
• 115g sunflower seeds
• 115g pumpkin seeds
• 80g rice flakes
• 80g buckwheat flakes
• 300g jumbo oats
• 7g sea salt flakes
• 210g honey
• 100g olive oil
• 1 vanilla pod, seeds scraped out

Method 

Preheat oven to 160C and line two large trays with baking parchment. (You can do it all on one tray if easier / don’t have oven space – the thinner the layers the crisper it will get, or you can do one large thicker layer which creates a softer texture that will still firm up as it cools.) 

Mix all the dry ingredients in a large bowl. 

Heat the olive oil and honey in a small saucepan until bubbling up. Add the vanilla pod seeds. 

Stir the liquid through the dry ingredients to combine thoroughly (add the vanilla pod shell too for extra flavour if you like). 

Pour out the granola mix onto the tray/s and bake for 25-30 minutes until golden – stir every 10 minutes, turning the granola keep the colour even.

Leave it to cool thoroughly on the tray. 

Store in an airtight container in a cool, dry place.