A recipe by Georgina Hayden from her acclaimed cookbook Slow.
Georgina Hayden: 'Often the best things in life happen by chance. This quick cherry granola is a perfect example—born from curiosity, a touch of laziness, and necessity. With my husband's nut allergy ruling out store-bought granola, I make seed- and fruit-packed versions at home. One morning, with an empty jar and plenty of fresh fruit and yogurt on hand, I improvised this skillet granola. It's irresistibly crunchy and gooey, like a granola bar, yet far simpler than oven-baked. A game-changing alternative!'
Ingredients (serves 4)
Preparation
In a medium non-stick saucepan, combine the oil, vanilla extract, and a splash of water over medium heat. Add the oats and stir well. Cover and cook for 5 minutes to soften. Meanwhile, chop the cherries and figs (or other dried fruit) into equal pieces.
Once softened, uncover and add the seeds. Increase heat slightly and toast the oats and seeds for a few minutes. Sprinkle with salt, add chopped dried fruit and cinnamon, then stir in the honey. Cook 2-3 minutes until golden, sticky, and crispy at the edges.
Let cool briefly in the pan, then spoon over fresh berries and yogurt. Or cool completely and store in a closed jar until use
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Slow by Georgina Hayden
Georgina Hayden, who collaborated with Jamie Oliver for a decade, shares her delicious recipes in Slow (€24.95, Gottmer Uitgevers Groep b.v.). Her philosophy: Exceptional food deserves time and care. Discover more recipes in the April issue of Santé.
Source and image: Slow
