This granola recipe is amongst the 160 refined sugar-free recipes for everyday eating published in The mymuybueno Cookbook. It was the author’s first ever mymuybueno Deli recipe back in 2011, and has won every time it entered the Great Taste Awards since that first year. This granola is simply delicious with sliced banana, fresh berries, a dollop of nut butter and milk, or as a topping for your acai, chia pudding or yogurt bowl. This recipe makes a nice big batch to last for a while. What I love about this book is that she tells little stories about the inspiration behind each recipe. Try this recipe with your family and let us know what you think.
Ingredients:
SERVES 8
2 tbsp sunflower oil
150g maple syrup
1 tbsp honey or brown rice syrup
1 tsp vanilla extract or paste
320g jumbo rolled oats
50g sunflower seeds
55g sesame seeds
60g pumpkin seeds
80g flaked almonds
50g dried sultanas
50g dried cranberries
40g coconut flakes
Method:
Preheat your oven to 150°c while you mix the oil, maple syrup, honey or brown rice syrup and vanilla in a large bowl. Tip in all the remaining ingredients except the dried fruit and coconut, and mix well.
Pour the granola onto two baking sheets and spread it out evenly. Bake for 15 minutes in the preheated oven, then remove and push the granola around the tray so that any uncooked oat mixture will be exposed to the heat.
Stir in the sultanas, cranberries and coconut flakes well then bake for 10 to 15 minutes until golden brown. Be very careful not to let the
fruit burn.
Remove the trays from the oven and push the granola mixture around again, so that it doesn’t stick together or to the tray while cooling. Do this every so often until the granola has cooled completely.
The granola can be stored in an airtight container for up to a month.
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