Granola
Servings: 22 -23 serves
Ingredients
- 2 cinnamon sticks
- 2 whole nutmeg
- 100 g raw almonds
- 80 g raw walnuts
- 300 g rolled oats
- 100 g sunflowers seeds
- 100 g pumpkin seeds
- 20 g sesame seeds
- 100 g raisins
- 80 g currants
- 80 g dried cranberries
- 60 g shredded or flaked coconut
- 130 g honey
- 20 g olive oil
Instructions
- Preheat oven to 150 (fan forced)
- 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)
- Place cinnamon and nutmeg in TM bowl and mill 10 seconds x speed 9
- Add almonds and walnuts and turbo twice for a second each time
- 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)
- Spread granola evenly over the two trays
- If you wish to add more raw nuts do so now and lay them over the top (if you have nuts that are already roasted, add them when you take them out of the oven next time)
- Bake for 12 minutes, remove trays and stir through mix to ensure even baking (if you are adding roasted nuts, do that now and leave over the top of the granola once you have stirred the mix)
- Return to oven for 8 minutes, remove and stir through granola again
- Return to oven for the last time and bake for a further 8 minutes
- Remove from oven and allow to cool completely
- Once cool, break up any large lumps of granola with your hands
- If you wish to add more dried fruit (which I usually do i.e. goji berries, dried apricots or dried figs) do that now before storing in the pantry
Notes
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).