This easy granola recipe is filled with the wholesome goodness of nuts, seeds and other crunchy bits to make for the most satisfying breakfast. It can be served with a little milk or a dollop of yoghurt of your choice. For a gluten-free version, omit the oats and use buckinis or quinoa flakes. For strict paleo use coconut flakes instead.
Preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
Place honey or rice malt syrup in a large saucepan, add cinnamon and vanilla and warm over low heat for about 1 minute to melt.
Remove pan from heat and add all remaining ingredients, except the blueberries, if using. Mix until all ingredients are well coated.
Turn the mixture out onto the prepared baking tray. Spread thinly and bake for 8–10 minutes, or until the granola is lightly golden.
Remove from the oven and slide the paper sheet onto a wire rack. Allow to cool completely before breaking up and tossing through dried blueberries, if using.
Transfer to an airtight jar. Store in an airtight container in the pantry for up to 1 month.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Extract from The Wholesome Cook (Harlequin MIRA. $49.99).
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