Oat granola

Oat granola

By
From
The Yoga Kitchen
Serves
12
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
500g gluten-free rolled oats
200g quinoa flakes
200g raw almonds
200g raw hazelnuts
200g pumpkin seeds
200g sunflower seeds
100g flaxseeds
150g dried cranberries
150g sultanas
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
500g raw honey
400ml extra-virgin olive oil

Method

  1. Preheat the oven to 160°C fan. Line 3 baking trays (baking sheets) with baking paper (parchment paper). Combine all the dry ingredients in a large mixing bowl.
  2. Place the vanilla, honey and olive oil into a saucepan and heat gently until the honey melts and the mixture is runny. This will help to distribute the mixture evenly through the dry ingredients. Remove from the heat.
  3. Pour the honey mixture over the dry ingredients and stir thoroughly to combine. Transfer the granola to the prepared baking trays and spread out evenly. The baking trays should only have 2cm thin layer of granola. Bake for 35 minutes or so, until the granola is deep golden brown.
  4. Remove from the oven and allow to cool completely on the baking trays. The granola should be dry and not sticky. If sticky the granola should be cooked at the same temperature for another 10 minutes but be careful not to let it burn.
  5. The key to this granola keeping its characteristic clumps is to not touch or move the granola at any stage of its baking or cooling process.
  6. Once cooled, the granola can be stored in an airtight container. Break up the granola clumps with your fingers as needed.
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