Recipe: Apple crumble granola
Breakfast meets pudding in this tasty granola recipe, featuring plenty of nourishing nuts and seeds.
APPLE CRUMBLE GRANOLA
Makes about 11 cups
Preparation 15 minutes
Cooking 50 minutes
⅓ cup olive oil or coconut oil
¼ maple syrup or honey
2 teaspoons vanilla extract
1 cup stewed apple
3 cups oats
1 cup buckwheat
1 cup puffed buckwheat or other puffed grains
1½ cups pecans (or use walnuts), roughly chopped
¼ cup sesame seeds (I used black but white is also fine)
1 cup pumpkin seeds
3 teaspoons ground cinnamon
1 teaspoon flaky sea salt
1 cup raisins
1 cup dried apple pieces
Preheat the oven to 160°C and line 2 baking trays with baking paper.
Put the oil in a small saucepan with the maple syrup or honey, heat until melted then stir in the vanilla and stewed apple.
Put the oats, buckwheat, puffed grains, pecans, sesame seeds, pumpkin seeds, cinnamon and salt in a large bowl, mix well then pour over the oil-honey mixture and mix again to coat. Divide the granola between the trays, spread out and press with clean hands so you have 2 big flat sheets of granola.
Put into the oven and bake for 45 minutes or until crunchy. After 20 minutes of cooking, use a fish slice to turn the granola over. It will break up into pieces but this is OK. You'll have to watch the granola carefully and possibly turn the trays as you go to make sure it cooks evenly.
Remove from the oven and leave to cool before adding the raisins and dried apple. Serve with yoghurt and fresh fruit.