adapted from Simon Bryant's Vegies
4 cup traditional wholegrain oats
2 teaspoons ground cardamom
3 tablespoons raw sugar (I used Panela)
2 tablespoons cocoa powder
1 cup flakes coconut
1 cup hazelnuts, toasted and skins rubbed off
1/8 teaspoon fine sea salt (I used Pink Himalaya)
150ml maple syrup
150ml strong brewed coffee
50ml freshly squeezed orange juice
2 tablespoons hazelnut oil
2 tablespoons extra virgin olive oil
1 teaspoon vanilla paste
1/4 cup dried sour cherries
1/4 cup dried cranberries
Preheat the oven to 160C. Line a roasting pan with baking paper. Set aside.
Place the oats, cardamom, sugar, cocoa powder, coconut, hazelnuts and salt in a large bowl. Mix and set aside.
Mix the maple syrup, coffee, orange juice, hazelnut oil, extra virgin olive oil and vanilla paste in a jug until combined. Pour it over the oat mixture and mix thoroughly until all the dry ingredients is thoroughly coated. The mixture will be a little wet, but don't panic. By starting out wet and baking at a low temperature, you'll get a chunky rubble of granola when done. Spoon the mixture into the prepared pan and bake for 45- 60 minutes, stirring every 10 minutes or so. The granola is ready when it's dry throughout. Leave to cool in the pan, add the dried fruit and mix, then transfer to an airtight jar for storage.