There is nothing like making your own granola, and I absolutely it.

This is a recipe I have adapted from Alyce Alexandra’s first book “Quick Fix in a Thermomix” … this young lady wrote that book when she was only 22 years old (and that was only just a few years ago!), and I am in total awe of her. For more information about Alyce check out her website here .

You can use whatever combination of nuts and dried fruit you like … it is a good way of using up little bits and pieces if you have any.

I like lots of cinnamon and nutmeg, but if you prefer less reduce the amount to a single cinnamon stick and single nutmeg.

I always add more nuts before I do my first bake as both Bryan and I like lots of nuts, but the recipe as it stands is totally divine.

Have all the ingredients at room temperature before you start so that the honey and oil will evenly mix in during the four minutes of processing time. If the nuts or dried fruit have been taken straight from the fridge, then their “chill” factor will not allow the honey to melt sufficiently to fully incorporate into the granola before baking.

Mix will keep at least four weeks in the pantry. If you have 50g per serve, there are approximately 22 – 23 servings in this mix (without adding anything extra).

Granola

 

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Prep time

10 mins

Cook time

28 mins

Total time

38 mins

 

Ready to eat

You can use whatever combination of nuts and dried fruit you like … it is a good way of using up little bits and pieces if you have any.

I like lots of cinnamon and nutmeg, but if you prefer less reduce the amount to a single cinnamon stick and single nutmeg.

I always add more nuts before I do my first bake as both Bryan and I like lots of nuts, but the recipe as it stands is totally divine.

Have all the ingredients at room temperature before you start so that the honey and oil will evenly mix in during the four minutes of processing time. If the nuts or dried fruit have been taken straight from the fridge, then their “chill” factor will not allow the honey to melt sufficiently to fully incorporate into the granola before baking.

Mix will keep at least four weeks in the pantry. If you have 50g per serve, there are approximately 22 – 23 servings in this mix (without adding anything extra).

Author: Gina @ The Passionate Pantry

Serves: 22-23 serves

Ingredients

• 2 cinnamon sticks
• 2 whole nutmeg
  
  
• 100g raw almonds
• 80g raw walnuts
  
  
• 300g rolled oats
• 100g sunflowers seeds
• 100g pumpkin seeds
• 20g sesame seeds
• 100g raisins
• 80g currants
• 80g dried cranberries
• 60g shredded or flaked coconut
• 130g honey
• 20g olive oil

Instructions

1. Preheat oven to 150 (fan forced)
2. Line two trays with baking paper (dab a little oil on the baking tray before placing on the baking paper to help keep 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 … bowl will be very full but that is okay … mix for 4 minutes / 70 degrees / reverse / speed 2 … if the mix looks like it is starting to stick a little, insert your spatula and rotate in a reserve motion to keep it moving (sometimes I need to do this, and sometimes I don’t)
6. Spread granola evenly over the two trays
7. If you wish to add more raw nuts do so now and lay them over the top
8. Bake for 12 minutes, remove trays and stir through mix to ensure even baking
9. Return to oven for 8 minutes, remove and stir through granola again
10. Return to oven for the last time and bake for a further 8 minutes
11. Remove from oven and allow to cool completely
12. Once cool, break up any large lumps of granola with your hands before storing in glass jars in the pantry

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