Honey + thyme granola with natural yoghurt + blood orange

Honey + thyme granola with natural yoghurt + blood orange

By
From
Spoon
Makes
8–10 bowls

Honey is a go-to ingredient for many granola recipes. It takes centre stage on our breakfast tables and can be infused with all kinds of flavours.

The subtle hint of thyme provides another layer of interest to what would otherwise be just another honey granola. For a slightly lighter granola, you can replace the olive oil with rapeseed oil.

Annie

Ingredients

Quantity Ingredient
125ml honey
20g fresh thyme
125g jumbo oats
125g rye flakes
40g pine nuts
pinch salt
100ml olive oil
1/2 orange, zested

Topping

Quantity Ingredient
blood orange segments
natural yoghurt

Method

  1. Preheat the oven to 180°C.
  2. Place the honey and half of the thyme sprigs in a pan. Bring to a medium heat and allow the thyme to infuse for up to 10 minutes.
  3. Strip the leaves from the remaining thyme sprigs, finely chop (you need about 1 teaspoon’s worth) and add to a large mixing bowl with the oats, rye flakes, pine nuts and salt.
  4. Take the honey off the heat and carefully remove the sprigs of thyme with a slotted spoon. Add the olive oil and orange zest to the pan and mix well.
  5. Pour the honey mixture into the dry ingredients and stir well to combine.
  6. Spoon the mixture onto a baking tray lined with baking parchment, spreading it into a thin, even layer. (Use 2 trays if needed.)
  7. Bake in the oven for 30–45 minutes, removing the tray every 15 minutes to stir the ingredients, spreading them evenly across the tray to prevent the granola from burning at the edges. Return the tray to the oven. The granola is ready when lightly browned and will crisp up as it cools.
  8. Take the granola out of the oven and to leave to cool.
  9. Serve with the segments of blood orange and yoghurt.
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