Natalie’s maple granola

Natalie’s maple granola

By
From
Gran's Kitchen
Photographer
Sally Greer

This recipe was inspired by a visit to New York. I like to use organic ingredients as it makes a big difference to the taste.

Ingredients

Quantity Ingredient
2 cups rolled oats
5 cups puffed millet
1 cup whole almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup flaked coconut
1 cup maple syrup
1/2 cup rice bran oil
1/2 cup water
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla essence
1/2 teaspoon salt
1 teaspoon nutmeg

Method

  1. In a bowl mix together the oats, puffed millet, almonds, seeds and flaked coconut. Put the rice bran oil, maple syrup, water, sugar, vanilla essence, cinnamon, nutmeg and salt in a saucepan. Bring just to a boil, stirring constantly, then pour over the dry ingredients. Mix well. There should be no excess liquid at the bottom of the pan and the mixture should be sticky. If the mixture is too wet add more oats.
  2. Spread out evenly on a baking tray and bake for 1 hour at 160°C. Reduce the temperature to 140°C and continue cooking for another hour. Switch off the oven and leave to dry out for at least a further hour, and overnight if possible.
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