• Lara Flanagan

Loaded Granola

Spring is in the air. I have let my fire go out, and I am starting to daydream about Sunday morning breakfasts on my back deck. These daydreams have included granola. As a celebration of the warmer weather and the appearance of blossoms all over Tenterfield, I decided to make granola out of whatever I had in my cupboards. Luckily I had quite a few sensational ingredients, and the result was spectacular.

This granola is super easy as it is just a matter of chopping the ingredients where necessary, combining everything in a large saucepan or bowl, then baking in the oven until you have reached your preferred granola colour. I like mine on the toasty, crunchy side, so check regularly after 40 minutes in the oven.

Loaded Granola

Preheat a fan-forced oven to 180 degrees Celsius.

4 cups rolled oats

½ cup craisins - dried cranberries

½ cup dried apricots – roughly diced

½ cup dried apples – roughly diced

½ cup sultanas

½ cup pepitas (pumpkin seed kernels)

½ cup hemp seeds

½ cup walnuts – roughly chopped

½ cup dried, pitted dates – roughly chopped

½ cup coconut sugar

3 tablespoons maple syrup

200 ml of your favourite juice – I used fresh orange juice

Combine all ingredients in a bowl or large pot.

Pour into a baking dish.

Bake in the oven for 40 – 60 minutes. Make sure you regularly check after 40 minutes to prevent burning.

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