Hazelnut and Almond Granola
Gently toasted, with just the right amount of sweetness. I couldn't find a granola recipe that looked good so I came up with this (rather moreish) one.
Method
- Preheat the oven to 150 c (fan assisted).
- In a large bowl carefully mix all of the toasting ingredients. It's a stubborn mixture so use strong kitchen utensils!
- Spread the mixture over a large baking tray lined with greaseproof paper. Spread it reasonably thin so there's a large surface area for browning. Either use one large tray or two medium sized trays.
- Bake for about 45 mins. Every 10 minutes, give the mixture a good stir and check how toasted it is. Really use your eye to determine when the granola is fully baked, because every oven is different.
- Remove from the oven and leave to completely cool.
- Stir through the dried fruits then transfer to an airtight container(s) for storage. This will keep fresh for a few weeks, not that you'll be able to leave it that long!
Toasting Ingredients
- Thick Rolled Oats
- 300 g
- Whole Blanched Hazelnuts
- 100 g
- Whole Blanched Almonds
- 100 g
- Sunflower Seeds
- 100 g
- Sesame Seeds
- 100 g
- Maple Syrup
- 90 ml
- Clear Honey
- 50 ml
- Dark Brown Muscovado Sugar
- 2 tbsp (35 g)
- Sunflower Oil
- 3 tbsp
- Vanilla Extract
- 1 tsp
- Sea Salt
- 1 tsp, optional
Dried Fruit Ingredients
- Sultanas
- 70 g
- Currants
- 70 g
- Raisins
- 70 g
- Dried Cranberries
- 70 g