Sunday, 27 September 2015

The Best Homemade Granola

When I was in the States a few months back, I really enjoyed a big bowl of fruit for breakfast, smothered in plain yoghurt and a good sprinkle of granola. But my search for a similar style of granola here in Australia has not been so successful, as they are either extortionately expensive or laden in sugar.  So there was nothing left to do but make my own.

1.5 cups rolled oats (not the quick cook kind)
1 cup nuts (I use a mix of almonds and cashews, unsalted and raw)
0.5 cut coconut flakes or the coarsely shredded kind
A dash of cinnamon powder
A pinch or two of salt (I use the Murry River Pink salt flakes)
A dash of vanilla (my preference is for a vanilla bean paste)
Oil (I use about 1-2 teaspoons worth)
Maple Syrup (and not maple flavoured syrup) (I use around two tablespoons)

Put all your dry ingredients in a bowl and stir to combine.


Swirl over your vanilla, a splash or two of oil, and enough maple syrup to moisten the entire mixture. Give it a good stir so everything is well coated, then spread on an oven tray.

Bake at 150C. Mine takes about 15 minutes, but keep an eye on it as you don't want it to burn. Stir is occasionally while its cooking, especially keeping an eye around the edges as they will cook faster. It will still be soft when you take it from the oven, but will crisp up as it cools.

Enjoy it with fruit and yoghurt, or even a sneaky spoonful on its own.

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