International dishesGrilled DishesEurope and North Americaabout 1 hour 30 minutes
Honey baked nut granola fills a jar for breakfasts through the week. The oats stay crunchy, the cinnamon comes through and it goes beautifully with yogurt. Drying is the demanding stage, because granola that is not fully dry goes soft after a day.
After 20 minutes at 140 degrees C, the temperature drops to 80 to 90 degrees C for another 50 to 60 minutes, with a stir every 10 to 15 minutes. The dried fruit and desiccated coconut go in only once the granola has cooled.
This batch weighs about 392g, at roughly 198 calories per 100g.
Method
Chop the larger ingredients down and toast 50g mixed macadamia, walnut, almond and pumpkin seeds briefly until fragrant.
Put 50g honey, 30g peanut butter and 10g coconut oil in a pot, warm it over low heat and stir until the mixture is smooth, then turn off the heat.
Stir the nuts, 150g rolled oats and 2g ground cinnamon into the honey mixture, leaving out the dried fruit and desiccated coconut for now.
Spread the mixture evenly on a baking tray. Heat the oven for 15 minutes at 140 degrees C, then bake for 20 minutes, taking the tray out every 10 minutes to stir until the oats turn golden.
Drop the temperature to 80 to 90 degrees C and dry for another 50 to 60 minutes, stirring every 10 to 15 minutes, until the oats are completely dry and crunchy.
Let the granola cool completely, then stir through 40g dried cranberries, 40g raisins and 20g desiccated coconut and store it in a jar.
Tips
Yogurt or oat milk makes a good partner for breakfast.
When dried cranberries are hard to find, raisins at a full 80g cover them.
The granola has to be completely cool before it goes into the jar, since any warmth softens it.
A stir every 10 minutes gives an even color and keeps the edges of the tray from burning.
Honey is still sugar, and 50g is the amount for this batch.
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