Toasted berry granola
Prep
2h
05m
Cook
40m
makes
1.5kg
Katie Quinn Davies' toasted berry granola
This toasted berry granola is Katie Quinn Davies' favourite weekend breakfast. It also makes an ideal Christmas present when packaged into glass jars.
Ingredients (16)
- 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
- Milk or natural yoghurt, to serve
- Fresh blueberries, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place the sultanas in a bowl and cover with the apple juice. Soak for 2 hours to soften, then drain.
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2.Preheat oven to 180°C. Grease and line a large baking tray with baking paper.
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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.
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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.
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5.Serve granola with milk or natural yoghurt and fresh blueberries.
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