Recipes

Toasted berry granola

• 1 cup 160g sultanas
• 1 cup 250ml apple juice
• 2 cups 180g rolled oats
• 90 g pumpkin seeds (pepitas)
• 1/2 cup 80g sunflower seeds
• 1 cup 150g whole hazelnuts
• 3/4 cup 120g whole almonds
• 2/3 cup 165ml maple syrup
• 240 g dried sour cherries
• 100 g dried blueberries
• 1 cup 50g shaved coconut, toasted
• 3/4 cup 70g quinoa flakes
• 1 tsp ground cinnamon
• 1/4 cup 35g sesame seeds
• Milk or natural yoghurt (to serve)
• Fresh blueberries (to serve)

1. Place the oats, pumpkin and sunflower seeds, hazelnuts and almonds in a large bowl. Add the maple syrup and a pinch of salt, then stir to coat well. Transfer mixture to the tray and cook in the oven, stirring every 10 minutes to prevent the mixture from burning, for 35-40 minutes until golden. Allow to cool completely.
2. Combine the sultanas, cherries, dried blueberries, coconut, quinoa flakes, cinnamon and sesame seeds in a large bowl. Add the toasted nut mixture and stir to combine. Transfer the granola to an airtight container.
3. Serve granola with milk or natural yoghurt and fresh blueberries.

Breakfast

Granola

The great thing about these types of granola recipes are that you can switch in whatever you have in your pantry, just keep similar quantities as the original recipe.