Preparation: 10 mins
Cooking: 25 mins
300g organic jumbo oats
125g mixed seeds such as sunflower, sesame and pumpkin
125g nuts such as pecans and almonds, chopped
100g Doria Amaretti, roughly crushed
150ml maple syrup of agave
3 tbsp sunflower, vegetable or rapeseed oil
Natural yoghurt and fresh fruit to serve
- Preheat the oven to 160 c/140 fan/ Gas 2. Mix the oats, seeds, nuts and Amaretti in a bowl. Line a large baking tray with baking paper.
- Heat the maple syrup or agave and the oil together until just beginning to bubble. Remove from heat as soon as bubbles appear and pour over the oats mixture. Stir well to coat the ingredients in the syrup. Spread over the lined baking tray in an even layer and bake for 20- 30 minutes, removing from the oven and stirring once or twice during cooking time. The granola should be golden and crunchy.
- When cold, store in an airtight container. Serve with yoghurt and fresh fruit.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.