Description
A nutty and grain filled, honey baked, spiced granola. Best munched on during the day or for breakfast served with dried figs and milk.
Ingredients
Scale
- 4 c rolled oats
- 2 c puffed rice
- 1 c puffed quinoa
- ½ c black chia seeds
- ¾ c wheatgerm
- ¼ c sunflower seeds
- ½ c pepitas
- ½ c coconut flakes (roughly chopped)
- 100 g hazelnuts (skinless)
- 100 g pecans
- 100 g slivered almonds
- 1½ tsp ground cinnamon
- 1 tsp sea salt flakes
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 c honey
- ½ c canola oil
Instructions
- Preheat oven to 160°c.
- Pop all the nuts on a roasting tray and bake for 5 minutes. Remove from from the oven and let cool. When cool, roughly chop and set aside.
- Combine all the dry ingredients (except nuts and coconut) in a bowl and mix thoroughly. In a separate bowl, combine the honey and oil. Mix them together, so they combine. Add the honey mixture to the dry ingredients and mix gently to coat.
- Spread the granola out onto a couple of baking trays (lined with baking paper). Make sure not to overcrowd the trays. A single layer works best! Pop into the oven.
- Bake for 15 minutes. Remove from the oven and give the granola a gentle turn so the honey doesn’t burn. Return to the oven for another 15 minutes then remove and let cool on the bench.
- When cool, add the nuts, coconut and combine well. Store in an airtight container.
Notes
I love to add seasonal dehydrated fruits to my morning granola. Figs are my favourite, but i’ll happily add any fruits that i’ve recently dehydrated.