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Nadiya Hussain’s Cinnamon Bread Granola

Use up leftover bread before it goes stale with this homemade cinnamon bread granola from Nadiya Hussain's BBC2 series Cook Once Eat Twice.

From the book

Nadiya Hussain

Introduction

Leftover bread can be made into a crisp, wholesome granola that you will adore. This is granola with a crunchy, cinnamon-bready twist.

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Ingredients

300g bread slices
200g sliced almonds
50g sunflower seeds
50g oats
25g desicated coconut
200ml coconut oil, melted
200ml maple syrup
2 tsp vanilla extract
1 tsp almond extract
3 tsp ground cinnamon
1 orange, zest only
200g dated, chopped
To serve:
yoghurt
fresh fruit and berries

Method

Preheat the oven to 170°C. Get a large baking tray ready.

Take your bread slices, dice into 1cm cubes and pop them onto the large tray. Now add your sliced almonds, sunflower seeds, oats and desiccated coconut. Mix it all through.

To a small bowl or jug add the coconut oil, maple syrup, vanilla extract and almond extract, mix together and drizzle all over the bits in the tray. Get your hands in and make sure everything is coated.

Sprinkle over the cinnamon, grate over the zest of the orange and mix again with a spoon.

Bake for 30–35 minutes, stirring halfway to make sure everything is evenly golden. Once everything is crisp and golden, add the chopped dates and mix through.

Once cooled, store the granola in an airtight container. I love to generously sprinkle this on top of yoghurt and eat with fresh fruit and berries.

TIP: Slice the oranges when the zest is removed and freeze. They make instant flavoured ice for your drinks.

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From the book: Cook Once, Eat Twice

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