“Mornin’ sunshine” granola

“Mornin’ sunshine” granola

By
From
The Pip & Nut Butter Cookbook
Makes
1 jar
Photographer
Adrian Lawrence

Get this wrong and we’ll eat our hats. Well, maybe not our hats, but we’ll be shocked, for sure! Generally speaking the more you chuck into the mix the tastier your granola’s going to get, and the better your morning’s going to be.

Ingredients

Quantity Ingredient
3 heaped tablespoons nut butter (almond is our favourite)
3 tablespoons coconut oil
4-5 tablespoons honey or maple syrup
1/2 teaspoon ground cinnamon
300g rolled oats
100g quinoa, rinsed (if you like it crunchy)
50g brown puffed rice (optional)
200g mixed nuts, roughly chopped, try a blend of almonds, pistachios, pecans
50g pumpkin seeds and/or sunflower seeds
50g coconut shavings
1 large egg white, whisked (optional)
80-100g raisins, chopped dried apricots, dates or cherries

Method

  1. Preheat the oven to 150°C.
  2. Combine the nut butter, coconut oil, honey or maple syrup and cinnamon in a saucepan and melt over a low heat. Mix the remaining ingredients, except the egg white and dried fruit, in a bowl, then stir in the melted mixture to combine. Add the whisked egg white at this stage if you want bigger clusters, as it help everything stick better (but is just as good without).
  3. Spread the mixture out in an even layer on 2 large baking trays and bake for 35–45 minutes, or until it looks nicely toasted, keeping an eye on it so it doesn’t over-bake, and stir occasionally if you don’t want it in clumps. Once completely cooled, stir in the chopped fruit and store in a jar.

Pip’s top tip:

  • You can reduce the amount of oats and add the equivalent amount of another grain, such as spelt, barley or rye flakes.
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