Almond, Apricot & Coconut Granola

Almond, Apricot & Coconut Granola-1

I never thought I’d be the type of person to make my own cereal.

As someone who is always busy (what working parent is not?) making my own cereal seems counter-productive, requiring more effort and time than simply picking up a packet of cereal from the supermarket.

However, I made this recently and I’m completely won over. Not only can I adjust the ingredients to suit my taste buds, I know exactly what’s in it. No numbers, no additives – just plain, good old fashioned food.

What’s more, this granola tastes so good you can snack on it all day. I’ve had it for breakfast with cold milk, with a piece of fruit in between meetings and sprinkled over yoghurt for a healthy dessert.

Come to think of it, as it’s such a clever little multi-tasker this granola is actually saving me both time and money.

Why not give it a whirl?

Almond, Apricot & Coconut Granola-2

Almond, Apricot & Coconut Granola
 
Author:
Recipe type: Breakfast
Cuisine: Australian
Serves: 12
Ingredients
  • 380 grams rolled oats
  • 250 grams almonds
  • 100mls rice malt syrup (or golden syrup)
  • 180 grams apple puree (or apple sauce or apple compote)
  • 100 grams white sesame seeds
  • 120 grams pepitas (sunflower seeds)
  • 2 tablespoons neutral cooking oil (e.g. sunflower oil)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 100 grams shredded coconut
  • 200 grams apricots
Instructions
  1. Preheat oven to 170 degrees Celsius
  2. Line two baking trays with baking
  3. Mix all ingredients except coconut and apricots in a large mixing bowl until well combined.
  4. Spread mixture out onto two baking trays.
  5. Bake in oven for twenty minutes, then remove, mix granola around and then return trays to oven, swapping positions.
  6. Bake for another twenty minutes or until granola is browning nicely.
  7. Remove from oven and leave to cool.
  8. Meanwhile, toast shredded coconut. Simply heat up a large, non-stick fry pan and then tip coconut in.
  9. Over a medium heat, cook the coconut for a 3-4 minutes, stirring constantly.
  10. The coconut will start to brown, and when it is almost done, turn the heat off as it will continue cooking in the warm pan.
  11. Dice the apricots.
  12. Once the granola is cooled, mix with toasted coconut and apricots.
  13. Store in an air-tight container.

 

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