50gpuffed rice or puffed quinoa (I use puffed brown rice)
60gother dried chopped fruit, like dates, dried (unsulphured) apricots, dried apples etc. (If you would like to use a shortcut like me, see if you can find Angas Park fruit medley – which are already pre-chopped for you; I say, save time where you can)
1/2 to 1cupshredded unsweetened coconut (depends on how much you like coconut)
1cupeither a mixture of sunflower seeds and pumpkin seeds, or 150 g of a pre-prepared seeds mix – like this natural nibble mix (seeds, combined with sultanas or raisins)
2cupsnuts (I like macadamias, pecans, walnuts and cashews but feel free to change or substitute)I usually put these in a bag, squish out all the air before sealing and whack them a fair few times with a wooden mallet or a rolling pin. It’s pretty fun and also you will get some nut pieces, a bit of nut meal and some whole or nearly whole nuts. It’s good to have a mixture of sizes
a generous sprinkle of ground cinnamon
Sweet sticky sauce
50gchopped butter, melted in microwave (I start with 1 minute at about 50% power, then keep adding 20 seconds more at a time at 40%-50% power, until I get melted butter without it bubbling up and spraying everywhere)
squeeze of vanilla paste, or dash of vanilla essence
Pre-heat your oven to 150C.
Line a large deep baking tray (like a roasting tray, rather than a cookie sheet) with baking paper. You don’t need to grease underneath but if you do, the baking paper will stick better.
Mix all the dry ingredients together in a large bowl (and I really mean large. It makes a fairly big batch which should last you for a week or more, so get the biggest one you have, you don’t want bits of puffed rice and rolled oats flying everywhere when you’re mixing. Trust me).
Mix all the sticky sweet sauce ingredients in a measuring jug or a smallish bowl. The warm melted butter should help the honey and maple syrup mix together easier.
Pour the sticky sweet sauce mixture into the dry ingredients and mix thoroughly. (This is the flying ingredients phase. Go on, put a little elbow grease into it.)
It will seem like there isn’t enough sauce to dress the amount of dry mix you have. But just keep mixing, it will be enough. The granola isn’t supposed to be terribly sweet, the sticky sauce is there more to provide a hint of flavour and to give you some of those lovely crunchy clusters we all like to find in our breakfast bowl. You’ll just want all the dry ingredients looking a little wet.
Once you’ve mixed all the ingredients well together, pour the whole lot into the baking tray and toast in the oven at 150C for about 20-25 minutes. The smell coming out of your oven will be amazing.
After 20-25 minutes, pull the tray out of the oven and let the mixture cool.
Once cool, break up with your fork a little if you wish and store in a cereal box with lid. I keep mine in a cupboard, no need to refrigerate and it keeps well for a week or two.
Serve with your favourite almond or other milk, yoghurt and fruit. Delicious!
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