Nutty Granola
Happy New Year!
Summer in Australia offers the most amazing selection of fruit. Mangoes, nectarines, peaches, cherries, strawberries, raspberries, blueberries and so much more….
a mango, nectarine and homegrown raspberries!
I like to include some of this gorgeous fresh fruit with my breakfast, so I decided to make a fruit-free granola to serve with it
Granola is basically another name for toasted muesli. It is muesli bound together with something sweet and sticky and then toasted until golden brown. In 2013 I posted a recipe for fig and hazelnut toasted muesli. Although that muesli is delicious, I felt it was time for an update…
fig and hazelnut toasted muesli
My new granola is a gorgeous mix of oats, coconut, nuts and seeds, bound together with honey, a small amount of oil and some vanilla essence to enhance the flavour…
yum!
- 4 cups (480g) whole rolled oats
- 2 cups (250g) pecans
- 2 cups (100g) flaked coconut
- 1 cup (140g) hazelnuts, roughly chopped
- 1 cup (160g) sunflower seeds and/or pumpkin seeds
- ½ cup (170g) honey
- ¼ cup (50g) extra virgin olive or macadamia oil
- 1 teaspoon pure vanilla essence
- Heat oven to 150 degrees C and line 2 large baking trays with greaseproof paper
- In a large bowl, mix together the oats, coconut, pecans, hazelnuts and sunflower seeds
- Pour honey and oil into a small saucepan and heat over low heat until the mix becomes very runny and just starts to bubble around the edges
- Add vanilla and quickly stir through
- Pour over the oat mixture and mix well to combine
- Spread mixture over the two prepared trays and place in the oven
- Bake for 45 minutes, stirring every 15 minutes to help the muesli brown evenly
- When done, allow to cool before transferring to an airtight jar
- Serve with yoghurt and fresh fruit
- Suggested serving size is just a bit less than ½ cup
