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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Whole-food vegetarian cooking — grains, vegetables, bright flavors
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Whole-food vegetarian cooking — grains, vegetables, bright flavors
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Preheat oven to 180 degrees gas mark 4 Using a medium sized pan - Melt butter, sugar and honey on a medium heat until bubbling but not browning Whilst waiting for the butter mix, chop the nectarine into small cubes Add oats to the pan and stir until covered Lightly stir in the nectarine pieces (you don't want them to get crushed) Pour all of it onto a baking sheet covered with greaseproof paper Spread out but don't crush it down too far as you want some larger lumps. Put in the oven on a middle shelf and bake for 20 minutes Remove from oven and allow to cool on the tray. 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! 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 Your granola is now finished. Keep in an airtight container. 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) Have it as cereal with milk. Sprinkled on top of porridge or mixed with yoghurt and banana for a lovely healthy lunch. 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. 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. 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