Crunchy Granola with Strawberry Compote

Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients:

Strawberry Compote:

• 200 g (7 oz) frozen strawberries
• 2 Tbsp water
• 1/2 Tbsp corn starch
• 1/2 lemon (juice+zest)
• 2 Tbsp sugar

Granola:

• 300 g (3 cups + 8 tsp) rolled oats
• 2 Tbsp sunflower oil
• 100 g (5 Tbsp) pure honey
• 1 tsp cinnamon powder
• 1/2 tsp salt
• 150 g (half) strawberry compote

Directions:

1. Prepare the sweeteners first. In a small bowl, whisk the cornstarch with water together until all the cornstarch has dissolved. Then add sugar and strawberries. Place the small saucepan over low-medium heat. Stir the mixture as it cooks. Try not to break up some of the strawberries as you stir. After 5-7 minutes, remove pan from the heat.
2. Preheat the oven to 130-150°C ( 266-300°F) and line a baking tray. In a large bowl, mix together the oats, strawberry compote (heat the fruit compote to become runny), honey, sunflower oil, and cinnamon powder over the oats and toss it to coat. Transfer to the baking tray and bake on the centre rack of the oven for 45-55 minutes, or until lightly golden. Stir every 10- 15 minutes. It’s important to bake the oats on a low temperature, we don’t need to burn oats and strawberries, so the 130-150°C will be okay.
3. Remove the granola from the oven and leave to cool. Stir nuts or seeds as you want. Store the granola in an airtight tin.
4. Serve with milk or yoghurt, add some strawberry compote, nuts, seeds or any fresh fruits as you wish.

Notes:

• You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.