An easy to make baked granola with nuts and fruits. A citrus tang helps cut through the sweetness of the honey. Great for a quick breakfast, on top of ice cream or just for snacking.
Keyword breakfast, granola
Prep Time 1 hourhour20 minutesminutes
Cook Time 20 minutesminutes
Servings 8servings
Cost 5
Ingredients
2CupsRolled OatsI use wholemeal
2/3CupPuffed RiceRice Bubbles, Rice Pops etc
4tbspSunflower SeedsShelled kernels
4tbspBuckwheat
2tbspSlivered Almonds
1/2CupShaved Coconut
1/2CupSliced Almonds
3tbspOilCoconut or any light flavourless oil
3tbspHoney
1PinchSaltLarge pinch helps bring out flavour
1zestedLemon
1/2CupCurrants
1/2CupCashewsCrack the bigger bits with a knife
2/3CupDried CranberriesCut them up roughly with a knife
1/2CupFreeze Dried RaspberriesBreak them up a bit
Instructions
Mix the oats, rice pops, sunflower seeds, buckwheat with the oil and honey. Add the salt and mix.
Spread on a baking tray and bake in a preheated oven at 180 for about 10 minutes as they grains brown up slightly stir them up
Add the sliced almonds, coconut and lemon zest. Give a stir and bake for another 10 minutes till the grains are lightly toasted. Stirring occasionally to give an even toast.
Pack down about half the tray lightly with back of spoon. When set these can be broken up a bit to give nice crunchy clusters.
Once fully cold, break up some of the clusters. Add the currants, cashews and cranberries.
Store in an airtight container. Will keep for a couple of weeks.