400g porridge oats
100g runny honey
30g golden caster sugar
85g Borderfields Gold Cold Pressed Rapeseed Oil
120g hazelnuts, roughly chopped (swap for any nut of your choice)
150g dried apricots, chopped (swap for any fruit of your choice)
100g dark chocolate, chopped into chunks
- Preheat the oven to 170°C.
- In a large saucepan, add your Borderfields Gold Cold Pressed Rapeseed Oil, honey and sugar, gently heat and mix together until the sugar is melted and all combined.
- Remove from the heat, add the hazelnuts and apricots, then add the oats. Mix well until everything is completely covered in the oil and honey mixture. Pour out onto a large, lined baking tray and spread out, it should be rough not pressed down. Scatter your chocolate chunks over the granola mixture.
- Bake for 18 minutes or until just going golden. Leave to completely cool in the tray before crumbling up into small pieces and then store in an airtight container.