Crunchy Granola Suite

This is one of many variations on the muesli theme that I recently made. I’m a firm believer that muesli and granola can be concocted from whatever you have in the store cupboard by way of grains, seeds, nuts and dried fruit.

The variations are endless. I regularly visit The Source at Balmain, a treasure trove of all of the above plus flours, sugars, honey and oils.

I toasted this batch to make granola. Not a particular fan of Neil Diamond, however, I like any song named after food!

I added a little honey and oil to the mixture for extra crunch and to make it “clump”. When I’m being ultra healthy, I leave them out, but the result, while virtuous, is not as moreish!

Ingredients

2 cups rolled oats

1/2 cup kapai puku seed mix

1/2 cup spelt  flakes

1/4 cup pistachios

1/4 cup chopped pecans

1/4 cup coconut flakes

1/4 cup any neutral vegetable oil

1/4 cup honey (any honey – but a lovely bush honey will give a robust flavor to the granola)

Any dried fruit you fancy: I used raisins, sultanas, apricots and figs

Method

Preheat the oven to low, about 140 degrees C. Combine the grains, nuts and coconut in a bowl.

Gently heat the oil and honey in a microwave or in a saucepan on the stove top to combine. Stir into the mixture.

Spread the mixture onto a baking sheet or large pan lined with baking paper in one thin layer.

Bake for about 20 minutes or until the grains and nuts are slightly browned and toasty, and are clumped together.

Remove from the oven, and when cool, add the dried fruits.

Serve with milk, yoghurt or fresh fruit. I often mix the granola with other cereals for different textures and tastes.