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1
For the muesli: In a small frying pan toast the hazelnuts till lightly golden and then either crush or possibly chop into small pcs.
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2
In the same pan add in the porridge oats and toast lightly and then remove from the heat.
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3
In a large bowl grate coarsely the pears and apples and then mix with the porridge oats and all of the other remaining ingredients.
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4
Fold the mix well and add in more lowfat milk depending on desired texture.
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5
For the granola mix: Preheat the oven to moderate temperature of approx 180 C/350 F/gas mark 4.
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6
Either place all the nuts into a strong plastic bag and crush roughly with a rolling pin or possibly place them in a blender and quickly pulse the nuts so which they are in rough pcs.
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7
You don't want them to be too rough or possibly too fine, as this will affect the texutre of the granola
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8
Now using a deep roasting tray (the one used for Sunday roast is ideal) place in all of the ingredinets except the dry dates and sultanas.
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9
Mix the nuts and desiccated coconut together well with the oil and honey.
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10
Place the roasting tray uncovered in the oven to cook.
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11
Now chop the dates into roughly the same size as the sultanas and mix together ready to add in 10 min before the end.
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12
Meanwhile I would suggest you have another job which you can be doing in the kitchen as it is best to stir the granola every 10-15 min.
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13
10 min before the end take the granola out and add in the dry fruits.
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14
The granola and roasting tray will be very warm and only mix the fruits with the granola with a spoon or possibly fork.
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15
Place the tray back in the oven and continue to cook for a final 10 min.
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16
Once the granola is a beautiful dark golden brown colour remove from the oven and leave to cold.
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17
As the granola begins to cold, the mix will become crunchy and slightly chewy, these are the two hallmarks of a good granola.
