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Maple granola crunch porridge topping

By Good Food

Make up a bowl of creamy porridge and top with our crunchy granola recipe, or try one of our four other topping ideas

Prep:10 mins
Cook:45 mins

Serves 15
Easy

Nutrition per serving

kcal 293
fat 15g
saturates 2g
carbs 25g
sugars 12g
fibre 5g
protein 10g
salt 0.1g

Ingredients

140g blanched hazelnuts
50g pumpkin seeds
50g sunflower seeds
50g cashews
25g pine nuts
4 Medjool dates, sliced
75ml maple syrup
25g soft brown sugar
1 tbsp olive oil

Tip

Apple, blackberry & walnut topping

Heat the juice and zest ½ lemon and 1 tbsp caster sugar in a small saucepan for a few mins until syrupy. Peel, core and cube 2 eating apples and add to the pan along with 150g blackberries, and 1 tsp cinnamon. Cook on a high heat until the berries begin to burst and compote thickens slightly. Can be served hot or cold with 75g walnut pieces.

Mango, lychee & coconut topping

Peel and roughly slice 1 ripe mango and layer in a bowl with 400g drained and quartered canned lychees. Top the fruit with the juice and zest ½ lime, 100ml coconut water and 4 tbsp desiccated coconut. Spoon over your porridge, adding any juices from the bowl and drizzling with agave syrup to sweeten, if you like.

Banana, chocolate & peanut butter topping

Break up 100g dark (70% cocoa) chocolate into little chunks. Add to a bowl with 2 large (or 3 small) ripe sliced bananas, 3 tbsp peanut butter, 50g soft brown sugar, ½ tsp ground cloves and a pinch of salt. Mix briefly before spooning over your porridge.

Moroccan orange, almond & rose topping

Segment 2 large (or 3 small) oranges and add to a bowl with 50g icing sugar, ½ tsp rose water and ½ tsp vanilla extract. Keeps for 1 week. Stir though 100g toasted flaked almonds before using to top your porridge.

Method

Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.
Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.