Toasted Berry Granola
Toasted Berry Granola
Ingredients
Granola
- 1 cup (160g) sultanas
- 1 cup (250ml) apple juice
- 2 cups (180g) rolled oats
- 90g 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
- 240g dried sour cherries
- 100g dried blueberries
- 1 cup (50g) shaved coconut, toasted
- 3/4 cup (70g) quinoa flakes
- 1 tsp ground cinnamon
- 1/4 cup (35g) sesame seeds
Serving
- Milk or natural yoghurt, to serve
- Fresh blueberries, to serve
Instructions
- 1
Place the sultanas in a bowl and cover with the apple juice. Soak for 2 hours to soften, then drain.
120 min - 2
Preheat oven to 180C. Grease and line a large baking tray with baking paper.
- 3
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.
40 min - 4
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.
- 5
Serve granola with milk or natural yoghurt and fresh blueberries.