Maple, Almond & Pecan Granola with Wild Blueberries
Serves | 1.2kg or two large 1.5 litre jars |
Prep time | 5 minutes |
Cook time | 15 minutes |
Total time | 20 minutes |
Dietary | Vegetarian |
Meal type | Breakfast, Snack |
Misc | Child Friendly, Pre-preparable, Serve Cold |
Region | American |
By author | Karen S Burns-Booth |
A decadent home-made breakfast cereal that is packed full of oats, nuts, seeds and fruit. I used organic and Fair Trade ingredients in this recipe and added some Canadian maple syrup as a treat in place of honey, although honey can be used. I also used American dried organic wild blueberries, but any dried fruit can be used such as sultanas, apricots, figs, dates or even cranberries. I LOVE this granola with fresh fruit and yoghurt and you can see a recipe for just that here: Raspberry & Maple Granola Yoghurt Pots
Ingredients
- 125mls maple syrup (or honey if preferred)
- 25g Demerara sugar
- 30mls rapeseed oil
- 2 teaspoons vanilla extract
- 400g jumbo oats
- 100g porridge oats
- 100g mixed seeds and grains (such as pumpkin, sesame or sunflower)
- 100g whole almonds
- 100g pecans (or walnuts if prefered)
- 100g dried coconut flakes (not, dessicated coconut if possible, dried coconut flakes can be found in delicatessens and organic shops)
- 50g flaked almonds
- 1 teaspoon sea salt (I use Maldon)
- 2 teaspoons ground mixed spice (or ground cinnamon if you prefer)
- 150g dried blueberries (I used dried wild blueberries, which are smaller and sweeter)
Note
A decadent home-made breakfast cereal that is packed full of oats, nuts, seeds and fruit. I used organic and Fair Trade ingredients in this recipe and added some Canadian maple syrup as a treat in place of honey, although honey can be used. I also used American dried organic wild blueberries, but any dried fruit can be used such as sultanas, apricots, figs, dates or even cranberries. I LOVE this granola with fresh fruit and yoghurt and you can see a recipe for just that here: Raspberry & Maple Granola Yoghurt Pots
Directions
Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. Line two or three large roasting tins or trays with baking paper. |
Step 2 | Pour the maple syrup or honey into a large bowl and then add the sugar, oil and vanilla extract. Mix well before adding the oats, mixed seeds, almonds - both whole and flaked, pecans or walnuts, coconut flakes, sea salt and mixed spice or cinnamon. |
Step 3 | Mix all of the ingredients together - the best way is to use your hands - so that all of the dry ingredients are coated in the the maple syrup and oil mixture. |
Step 4 | Spoon the mixture over the paper lined roasting tins/trays so that is is evenly spread and in a single layer. Bake it in the oven for 10 to 15 minutes, making sure you check on it after 5 minutes and stir it well. You may also need to swap the trays around half way through baking too. |
Step 5 | After 10 to 15 minutes, the granola should be a light golden brown - remove it from the oven and allow to cool completely before adding the dried blueberries and stirring them though to combine. |
Step 6 | Decant the granola into airtight jars or tins, I used Kilner jars with rubber rings and use within 3 to 4 weeks. |