UK
USShortbread Granola Porridge Topper
Breakfast
Granola
It’s Autumn and the weather is getting chilly. We are back on the porridge for a wholesome and warming breakfast. But to up our porridge game we have created a delicious Shortbread Granola topper!
Shortbread and porridge, enjoy these two Scottish delicacies together, possibly for the first time ever?! We have developed a super easy recipe that you can customise to your own taste by adding your favourite inclusions.
Ingredients
320g Walker’s Shortbread Fingers
40g butter, melted
2 tbs honey, agave or maple syrup
3 tbs almonds, roughly chopped
2 tbs pumpkin seeds
2 tbs sunflower seeds
1 tbs chia seeds
1/2 tsp cinnamon
Method
Pre-heat oven to 125°C fan.
Crush the shortbread fingers into rough chunks and mix in the melted butter. Continue to mix well adding the honey, nuts, seeds and cinnamon.
Bake for 30 mins or until golden in colour. Check progress and stir at 10 minute intervals until your desired bake is achieved.
Once cool spoon into a jar and store for up to a week. Add the Shortbread Granola to your porridge. Alternatively enjoy on yoghurt and stewed fruit.
