By June Graham
Ingredients
100g butter
50g demerara sugar
3 tbsp honey
200g porridge oats
250g dried fruit and seeds of your choice
I used tropical fruits, raisins, goji berries, chia seeds, linseeds, cherries and cranberries.
Method
- Melt the butter, sugar and honey together and add to the dry ingredients. The mixture is very sticky, so you might want to use a little cornflour to enable you to roll it into small balls that will fit the cake pop maker. They take around five minutes to cook this way.
- When cool, melt a little chocolate and use the lollipop stick to make a hole.
- Dip the stick in the melted chocolate and insert into the hole.
- When the sticks are all set and firm in the pops, you can use a pastry brush to coat the pops in chocolate.
- Leave to dry and wrap in Cellophane.
- Alternatively, press the granola into a greased baking tin and bake for around 25 minutes at 180degC/gas mark 5.
