Festive Granola
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Serves: Approx 36 portions
 


When looking at what to include in my Christmas Class menu I knew I had to offer a "granola" ... I already have a recipe ( see here ) but wanted it to be more festive and this is the end result. This also is a great gift any time of the year, but at Christmas it is even more special for people to enjoy on the morning of the big day.

Although there is the inclusion of a "chocolately" flavour in this recipe, it is not too sweet, and is a perfect topping for a little yoghurt if you are searching for something after dinner when you just "have to have something".

This is now my "go to" recipe for Granola ... it may seem like a lot of ingredients, but once you make it there is enough for 36 portions (if using 50g per portion) so plenty to keep everyone happy for a while.

Use whatever combination of nuts and dried fruit you like … it is a good way to use up little bits and pieces if you have any. Just stick to the weights given as you know the TM can cope with it (this recipe has been tested in a TM31, so may be able to manage a slighter heavier load in the TM5 but this has not been tested by me).

I love lots of nuts, so I add another 100g each of almonds, walnuts and brazil nuts before the initial bake of 12 minutes, but this is totally optional. I add them before baking so they are whole and not broken up by the initial milling.

Have everything at room temperature before starting, otherwise coldness from the fridge will "set the honey" during the heating/mixing process making it more difficult to evenly coat the granola (this is when you may get a chunk of honey within the mix instead of being incorporated throughout the mix).

Mix will keep at least 4 weeks in the pantry … if not eaten beforehand!
Ingredients
  • 2 cinnamon sticks
  • 2 whole nutmeg
  • 100g raw almonds + 100g extra to add in before baking (see comments)
  • 100g raw walnuts + 100g extra to add in before baking (see comments)
  • + 100g raw brazil nuts to add in before baking (see comments)
  • 300g rolled oats
  • 50g cacao nibs
  • 20g Dutch cocoa powder
  • 80g sunflower seeds
  • 80g pumpkin seeds
  • 80g pitted dates, cut in half
  • 80g dried cranberries
  • 80g dried currants
  • 60g shredded or flaked coconut
  • 130g honey
  • 2 tsp vanilla extract
  • 20g olive oil
  • Sprinkle of sea salt flakes before baking
  • 100g flaked almonds
  • 100g pistachios
  • 100g pecans
  • 100g Goji berries
Instructions
  1. Preheat oven to 150 (fan forced)
  2. Line two trays with baking paper (place a dab of oil on the baking tray before putting the paper on so that it keeps it in place)
  3. Place cinnamon and nutmeg in TM bowl and mill 10 seconds x speed 9
  4. Add almonds and walnuts and turbo twice for 1 second per turbo
  5. Add remaining ingredients except salt, flaked almonds, pistachios, pecans and Goji berries
  6. The bowl will be full but that is okay, mix 4 minutes x 70 degrees x reverse x speed 2 … if the mix looks like it is starting to stick, insert your spatula and rotate in a reverse motion to keep it moving (sometimes I have to do this, and sometimes I don’t)
  7. Spread granola evenly over the two trays and sprinkle with some sea salt flakes, and add the extra almonds, walnuts and brazil nuts now if you wish (see comments)
  8. Bake for 12 minutes, remove trays and stir through mix to ensure even baking
  9. Add the flaked almonds, pistachios and pecans and allow them to sit on top of the mix to get the first lot of heat in the oven
  10. Return to oven for 8 minutes, remove and stir through granola again
  11. Return to oven for the last time and bake for a further 8 minutes
  12. Remove from oven and allow to cool completely
  13. Add the Goji berries and stir through the granola with your hands, breaking up the mix as you go
  14. Place mix into glass jars for best storage
  15. Will keep in the pantry for at least four weeks
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/festive-granola/