Stale bread granola
Leftover bread can be made into a crisp, wholesome granola that you will adore. This is granola with a crunchy, cinnamon-bready twist.
Ingredients
- 300g/10½oz stale bread slices, cut into 1cm/½in cubes
- 200g/7oz slivered almonds
- 50²µ/1¾´Ç³ú sunflower seeds
- 50²µ/1¾´Ç³ú oats
- 25g/1oz desiccated coconut
- 200ml/7fl oz coconut oil, melted
- 200ml/7fl oz maple syrup
- 2 tsp vanilla extract
- 1 tsp almond extract
- 3 tsp ground cinnamon
- 1 orange, zest only
- 200g/7oz dates, chopped
To serve
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together.
Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated.
Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon.
Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool.
Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries.
Recipe Tips
Slice the oranges when the zest is removed and freeze. The orange slices make instant flavoured ice for drinks.