June 21, 2014

Maple Coconut Granola

The is a serious granola. It is packed full of nuts, dried fruit, seeds and shredded coconut. AHHH MAN, I'm so excited for you to make this! 

This recipe makes a hella lot of granola, not that that is a bad thing. It'll keep for weeks in an airtight container. It's actually great, you'll have breakfast covered for a long ass time, a delicious crunchy thing to snack on and a topping for just about everything from yoghurt to ice cream to pancakes. Yeah, I said it-granola on pancakes. You're game for that?

I've been craving granola a lot recently. Also sushi. I could eat sushi all day, everyday.

Granola seems mega expensive to buy in the shop and the boxes are teeny tiny. Besides, if you make your own you can control what goes into it and how sweet it is.

I like a super crunchy, not too sweet, bright and colourful granola. One that looks great and tastes even better. You eat with your eyes, right? 

This granola delivers. It's crunchy and has a satisfying sweetness from the maple syrup without being sugary. The pumpkin seeds are bright green and look ace against the vibrant dried cherries. The pecans, almonds and coconut all toast and their flavours intensify. Toasted nuts always taste better-fact. 

Get some homemade granola in your life. If not for the granola then for the satisfying feeling of making it yourself. 


Holly, x

For this recipe you will need: 300g rolled oats, 100g slivered almonds, 200g pecans, 200g shredded coconut, 200g pumpkin seeds, 100g raisins, 250g dried cranberries, 3/4 teaspoon salt, 120g Unsalted Butter and 150ml Maple Syrup. 

Preheat the oven to 170C and set aside 1-2 baking trays. 

Combine the rolled oats, slivered almonds, pecans, shredded coconut and pumpkin seeds in a bowl. 

Melt the butter in the microwave and stir in the salt and maple syrup. 

Pour the maple-butter mixture over the the combined oats, nuts and seeds.

Toss until all the dried ingredients are slicked with the maple-butter mixture. 

Spread the mixture out, in an even layer, on 1-2 baking trays and bake for 50 minutes-1 hour. 

Toss the granola, every 15 minutes as it bakes, to ensure even cooking and browning. If you feel like you'd like the granola a little browner, leave it in the oven for an extra 5-10 minutes. 

Once cooked, remove from the oven and to cool. Once cooled...add the raisins and dried cranberries. 

Toss really well to distribute the fruit evenly. Store in an airtight container and enjoy for weeks!

Recipe, Makes 1.5kg.

300g Rolled Porridge Oats
100g Slivered Almonds
200g Pecans
200g Shredded Coconut
200g Pumpkin Seeds
125g Butter
150ml Maple Syrup
3/4 Teaspoon Salt
100g Raisins
250g Dried Cherries

Preheat the oven to 170C. 
Combine the porridge oats, slivered almonds, pecans, shredded coconut and pumpkin seeds in a large bowl. 
Melt the butter in the microwave, and stir in the maple syrup and salt. 
Pour over the oat mixture and stir well to combine-make sure everything is coated evenly in the buttery maple liquid.
Spread out onto one or two baking sheets. 
Bake in the preheated oven to 50 minutes to 1 hour. 
Toss the granola every 15 minutes to ensure even cooking. 
Remove from the oven, alowl to cool slightly before tossing with the dried cherries and raisins. 
Serve with yogurt and fresh fruit or over ice cream. 

Note: feel free to change up the nuts, seeds and dried fruits to customise this granola, mmmmkay?!

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