Granola
Crunchy baked oat clusters with almonds and pumpkin seeds, sweetened with maple syrup and brown sugar, then tossed with raisins once cool.
Method
- 1
Heat the oven to 150°C and line a large baking tray with baking paper.
- 2
Mix the oats, almonds, pumpkin seeds, cinnamon and salt in a large bowl.
- 3
Warm the oil, maple syrup and brown sugar in a small pan, stirring until the sugar dissolves, then stir in the vanilla.
- 4
Pour the warm syrup over the dry ingredients and stir until every flake is evenly coated.
- 5
Spread the mixture over the tray in an even layer and press it down lightly with the spatula.
- 6
Bake, then stir, moving the browner edges into the middle and the paler centre to the edges.
- 7
Spread it out again and bake, then stir once more.
- 8
Bake until deep golden and fragrant. It will still feel a little soft but crisps as it cools.
- 9
Leave on the tray without stirring until completely cold, so it sets into crunchy clusters.
- 10
Break into clusters, mix in the raisins and store in an airtight jar.
Notes
- Add dried fruit only after baking. In the oven it turns hard and bitter.
- For bigger clusters, press the mixture down firmly before the last bake and do not stir it again.
- Kept airtight, granola stays crisp for about 3 weeks.
Equipment
Large baking tray, Baking paper, Large mixing bowl, Small saucepan, Spatula, Airtight jar