Cranberry, Maple, Pecan, Wild Oat Granola

by Tenina Holder

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

  • 150 g butter
  • 150 g real maple syrup
  • Pinch salt
  • 2 tbsp vanilla essence
  • 1 Cup almonds
  • 1 Cup pecans
  • 1/2 Cup sunflower seeds
  • 4 - 5 Cup rolled oats
  • 150 g dried pitted dates
  • 100 g craisins
  • 50 g shredded coconut

Do

1  

Place butter, syrup, salt and vanilla into Thermomix bowl and melt together for 4 minutes at 60°C on speed 2. Set aside.

2  

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.

3  

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 30 minutes, stirring occasionally to ensure edges are not overdone.

4  

Place dates into Thermomix bowl and chop for 4-5 seconds on speed 6. Place into large mixing bowl.

5  

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.

6  

Cool oats slightly before adding to the bowl.

7  

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!

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