Description
Makes approx. 2.5 litres / 10 cups
These are big, highly addictive, crunchy clusters of granola, which put the store-bought stuff to shame by being healthier, highly adaptable to whatever is in your pantry, or you enjoy in your granola and, despite the long ingredient list, super easy to make.You can eat them with milk, straight from the jar are as snack, or, my favourite use, in my protein-banoffee yoghurt.
Ingredients
- 2 cups jumbo oats
- 1 cup quick cook oats
- 1/2 cup toasted wheat flakes (can be substituted with oats)
- 1/2 cup shredded coconut
- 1/2 cup almond flour
- 3/4 cup sesame seeds
- 3/4 cup apple sauce (or apple compote)
- 2 teaspoons ground cinnamon
- 1/4 cup molasses
- 4 tablespoons dark forest honey (or other runny honey)
- 1/2 cup malt sirup
- 2 tbsp brown sugar
- 1/4 cup xylitol
- 1 tsp kosher salt (or more to taste)
- 1 cup millet pops (optional, but lovely crisp and light)
- 1/2 cup chopped hazelnuts (or almonds)
- 1 teaspoon kosher salt
- 1/3 cup coconut oil (melted and cooled)
- 1 cups raisins
- 1/2 cup chopped dates (or a mix of dried fruit. I used up what I had and found the dates and raisins to be especially delightful)
- 1/2 cup cranberries
Instructions
- Preheat the oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone mats.
Mix
- In a large mixing bowl, combine all the ingredients. I use a wooden spoon or spatula here.
- Spread the mixture evenly onto the prepared baking sheets. Press it down slightly with the back of a spoon or spatula to create a compact layer.
Bake and Flip
- Place the baking sheet in the preheated oven and bake for about 30 minutes, turning large, flat pieces of it with a spatula after every 10 minutes, like you would turn a pancake, so top, bottom and edges brown at the same rate. Check my notes on how and why.
Break into clusters
- After 30 minutes, take the trays out, carefully break into clusters (use spoons or forks here, to not burn yourself), toss once more and put back into the oven for another 10min or until golden brown and crispy.
Add dried fruit
- Remove the baking sheets from the oven and immediately mix in the raisins or other dried fruits, so they adhere to the still slightly sticky clusters. Nothing more frustrating than raisins that can only be found at the bottom of the jar!
- Let the granola clusters cool completely on the sheet. This will allow them to firm up and harden.
- Transfer the malted granola clusters to an airtight container for storage. They can be kept at room temperature for up to 2 weeks.
Notes
Since ovens often don’t heat evenly and you want the clusters to be crispy all around, carefully turn big parts of it upside down and inside out, like turning pancakes, so the browner parts end up in the middle and down.
I did this twice during the baking process, each after 10min.
Then about 10min before they should be finished, I broke them into roughly the size I wanted them, mixed them around again, and baked for the remaining time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 260
- Sugar: 17
- Sodium: 245
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 4