granola

22nd June 2009

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I woke up on Friday with newfound energy and found myself in the kitchen inspired to make my weekly supplies of granola, tofu, ghee and dosa batter.  All in one morning!

As a family, we try to stay away from the processed boxed cereals.  As these are heated to such high temperatures and pressures, this makes them very hard to digest.  I needed to come up with something that would tempt my children and keep them tempted.  Something that tasted good.  This granola seemed to do the trick.

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meet our very naughty, mischievous, goats – Grace & Ester

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Enjoying this version above, dried apricots, macadamia, orange & lemon zest

granola

Lately, I have been grinding 2 cups of the oats to a rough flour and add ½ cup water to the wet ingredients  – creating clusters of crunchy oats throughout.  

I often prepare a batch of granola and a jar of homemade almond milk to give as a gift for a house-warming or just to say thank-you.  Just bottle it in a jar or paper bag with a homemade label.

Makes about 6 cups 

ingredients 

500g/5 cups flaked rolled oats

200 – 300g/2 cups flaked almonds/finely chopped slivers whole almonds

50g/½ cup each sunflower and sesame seeds

65g/¾ cup unsweetened coconut flakes

¼ tsp ground cardamom powder

2 tsp cinnamon powder

½ tsp fine rock salt

1 Tbsp vanilla essence

½ cup ghee/cold-pressed coconut oil/olive oil (I use an equal mix of ghee & oil)

½ cup maple syrup

¼ cup brown rice syrup

160g/1 cup dried fruit, coarsely chopped (sultanas, cranberries, dates, goji, figs or dried apricots)

preparation 

1.  Pre-heat oven to 350F/180C.

2.  In a large bowl, combine oats, flaked almonds, seeds, coconut flakes, cardamom, cinnamon powder and salt, stir to combine.

3.  In a separate bowl whisk together the melted ghee, oil, maple syrup, brown rice syrup and vanilla essence.

4.  Pour over the oat mixture and combine well, for 1 minute, so all is well-coated.

5.  Spread the granola mixture out on a deep baking tray and roast in the oven for 30 – 40 minutes. Turn the granola over every 8 – 10 minutes.  Remove from the oven and allow to cool.

6.  Once cool, stir in the dried fruit. The granola will continue to crisp as it stands.   

Serve with fresh milk, home-made almond milk or creamy yoghurt and with seasonal fruit.  Great for breakfast, lunch or dinner!

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Shared goodness from Stacey

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6 comments

  • Alison

    Stacey…can I just say this recipe is fabulous…only one problem…I am waiting for the oven to heat up and my husband and I can’t stop eating the mixed ingredients raw! We (before even trying the cooked version) have decided to make two versions 1. the cooked 2. the raw.
    Keep the recipes coming..we love them!

  • Ngaire

    Have just made my first granola – didn’t really follow the measurements (bit of a slacker – just woke up felt like making it and couldn’t spare the time to be measuring). Now I am just waiting for it to cool to place in a bottle. It looks good hopefully it will taste as nice as yours in Brisbane Donna.

  • hutfitproject

    Have made another batch of granola. This one has turned out much better as the last one I burnt a little bit. So this time I made sure I continually turned it over and didn’t put the tray on the bottom oven rack. I also added some goji berries after I had cooked it. Yum

  • goodnessis

    Perfect timing….Stacey has a batch on the go at this very moment. If you want to try a smoother, less crunchy option, use the rolled oat variety, or crush the wholegrain ones (pulse quickly in a food processsor).

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