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
Cook Once, Eat Twice
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Introduction
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 | 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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