Beetroot powder and freeze-dried raspberry nuggets make for a healthy and colourful granola. A healthy breakfast or snack for the whole family
Heat oven to 140C fan/160C/Gas mark 3/320F. Line 2-3 rimmed baking trays with parchment paper (my oven is small so I use two).
In a very large saucepan very gently heat the molasses, olive oil, sea salt and brown sugar until all is liquid and slightly bubbling. Stir well and immediately add in the oats pistachios and beetroot powder. Fold over and over with a large spoon until all is lightly coated – really reach under and pull everything to the top. Pour onto the waiting, lined trays.
Bake the granola for 15 minutes, stir the granola (I use a spatula to draw the outside bits to the middle and push the middle bits out) and swap oven shelves. Do this again 15 minutes later. Then bake for five to 10 more minutes until it all looks dry and golden, but not at all burned.
Remove from the oven and let the granola cool completely on the trays before sprinkling over the raspberry pieces.
Decant into an airtight jar or other container. Theoretically the granola keeps for several weeks. Hopefully you've eaten it up within the week.
Serve with milk of any kind, kefir, yogurt or a combination of these, adding fresh fruit. This also make a nice nibbly snack mix, so save some for your desk drawer or work out bag.
You can of course make this without the beetroot powder but it is easy to get online and can be used to give natural colouring to all kinds of foods and recipes, as well as boost a smoothie.
You can also leave out the dried raspberries but again they are useful beyond just his granola. They are fab in baking, homemade chocolate "barks", healthy snack mixes, raw treats and to top a smoothie bowl.
The key to crisp but not burned granola is the low and slow baking. Don't be tempted to speed things up by turning up the temperature. You'll be glad you were patient. :-)