CRANBERRY, MAPLE, PECAN, WILD OAT GRANOLA

Maple and Cranberry Toasted Crunch

Muesli, Granola, Floor Sweepings, Cereal, Crumble…the names go on. My husband has a (dare I say it?) fetish for a crunchy start to his day…or for that matter would prefer a bowl of this with icy cold milk for dessert on most nights. Not for him the rich, chocolatey or lemony waves of any of my Decadent Desserts! I have had a few well deserved days off this week, and so have enjoyed some leisurely cooking in my almost done new kitchen…this breakfast takes a little time, but is so simple, it can barely be classed as a recipe! SO throw a few things together and see what you come up with. It may just turn you on to breakfast!

Maple and Cranberry Toasted Crunch
NEED:
150g butter
150g Maple Syrup (please use the real deal!)
good pinch salt
2 tbsp vanilla essence
1 cup whole almonds
1 cup pecans
1/2 cup sunflower seeds
4-5 cups rolled oats
150g dried (as opposed to fresh) pitted dates
100g craisins
50g shredded coconut

DO:
Place butter, syrup, salt and vanilla into Thermomix bowl and melt together for 4 minutes at 60°C on speed 2. Set aside.
Meanwhile, spread nuts and seeds onto large flat tray and toast in 200°C oven for about 10-12 minutes until crunchy. Set aside to cool slightly.
Spread oats onto tray and drizzle with butter mixture. Stir and mix by hand until evenly distributed. Reduce oven temperature to 160°C. Cook oats for around 3o minutes, stirring occasionally to ensure edges are not overdone.
Place dates into Thermomix bowl and chop for 4-5 seconds on speed 6. Place into large mixing bowl.
Place cooled nuts into Thermomix bowl and with dial set to closed lid position, pulse on Turbo for less than 1 second, just to chop roughly. Add to mixing bowl.
Cool oats slightly before adding to the bowl.
Add craisins and coconut and mix by hand. Allow to cool completely before storing in an airtight container for up to 4 weeks…but it won’t last that long, I can assure you!