Tuesday, 15 May 2012

Tawny Granola

You may have guessed that we are big granola/toasted muesli fans. As much as we love it, and we do, we need to mix it up a little and find new ways of combining oats/nuts/seeds/honey/spices to make a tasty, easy, quick and satisfying breakfast. This is so we don't get bored with it and start dreaming about mid-week breakfasts of Coffee Cake Muffins  or Toasted Coconut Waffles with Fresh Mangoes and Palm Syrup. If I were to fall down that slippery-slope, my children might thank me, but my waist line wouldn't.

Tawny Granola
from Sophie Dahl's Miss Dahl's Voluptuous Delights
Makes about 1 litre

2 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup natural flaked almonds
1/2 cup desiccated coconut
2 teaspoons natural vanilla extract
1/2 cup agave syrup or honey
2 tablespoons cranberry juice
1 tablespoon ground cinnamon
1  teaspoon ground allspice
1 pinch ground nutmeg
1 tablespoon olive oil (NOTE: most granola/toasted muesli recipes have quite a lot of oil in them. This one has very little, but still goes a lovely golden colour and has nice satisfying clusters)

Preheat the oven to 170C.

Combine all the oats, almonds, coconut and spices together in a mixing bowl. 

In a medium bowl, whisk the cranberry juice, vanilla and honey with the spices until all ingredients are well combined.

Spread the mixture out on a baking tray evenly and pop in the oven. Keep an eye on the granola, when it browns stir it a little to break it up and ensure it cooks evenly. It will need about 30 – 40 minutes in the oven in total. After taking it out of the oven allow it to cool before using.

I served it with golden raspberries on top of some strawberry yoghurt.

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