Helen Cathcart

Ingredients - makes 8-10 portions

  • 350g jumbo rolled oats
  • 180g maple syrup
  • 180g crunchy peanut butter
  • 150g dried apricots
  • 100g dark chocolate chips 


Preheat the oven to 150°C/130°C fan/gas mark 2.

Place the oats in a large mixing bowl. In a saucepan stir together the maple syrup and peanut butter over a medium heat, until they mix together and become looser. Pour the maple syrup and peanut butter mixture over the oats and stir until all of the oats are covered – the mixture will clump together into little nuggets, and that’s exactly what you are looking for.

Scatter the mixture over a large baking sheet – you may need to do this on two baking sheets – and allow to dry out in the oven for 45 minutes, shaking the trays to mix everything up halfway through so that the nuggets colour evenly. Remove from the oven and allow to cool and crisp on the baking sheets.

Once cool, chop the apricots into small chunks and toss them into the granola with the chocolate chips and stir through to evenly distribute them. Store in an airtight tub or jar where it will last for a good five or six weeks. 

Recipe taken from John's book, Perfect Plates in 5 Ingredients. Buy here.