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1
Preheat oven to 180 degrees gas mark 4
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2
Using a medium sized pan - Melt butter, sugar and honey on a medium heat until bubbling but not browning
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3
Whilst waiting for the butter mix, chop the nectarine into small cubes
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4
Add oats to the pan and stir until covered
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5
Lightly stir in the nectarine pieces (you don't want them to get crushed)
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6
Pour all of it onto a baking sheet covered with greaseproof paper
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7
Spread out but don't crush it down too far as you want some larger lumps.
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8
Put in the oven on a middle shelf and bake for 20 minutes
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9
Remove from oven and allow to cool on the tray.
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10
Remove any bits that may have over-browned so far as to be one step away from blackened - these add a bitter edge, although the chickens love them!
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11
Transfer the baked oats and nectarine to a large bowl and add your dried fruit, nuts and seeds - you can also add some sugar at this stage if you've only used nuts or you like sweet things
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12
Your granola is now finished.
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13
Keep in an airtight container.
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14
You can make smaller quantities if you wish but I wouldn't advise making more as granola will only keep fresh a few days (especially if you're using fresh fruit)
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15
Have it as cereal with milk.
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16
Sprinkled on top of porridge or mixed with yoghurt and banana for a lovely healthy lunch.
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17
Lastly, leave out the fresh fruit add another 1/4 cup butter, add plump dried fruits when the mix is still warm from the oven and press the mixture into a pie tin or a glass serving dish.
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18
Mix together an 8 oz pack of cream cheese, 1/4 cup of sugar, 1 egg, 2 tablespoons milk, 1 teaspoon vanilla and 1 tablespoon lemon juice.
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19
Spread on top of the pressed granola and put back into the oven for 12 minutes, remove, leave to cool then refrigerate for at least 2 hours - cut into squares or serve straight from dish - this is my higgledy piggledy cheesecake
