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Monday, 12 January 2015

Glorious Granola - Mango and Pistachio Granola and Cranberry and Almond Granola




What's not to love about granola? 

Sweet, cinnamon scented, nutty, oat clusters and plump juicy dried fruit, it is surely the cereal of the gods!


One of the best things about making your own granola has to be how easily customisable it is.  

You will need 125g of nuts and 250g of dried fruit for this recipe but you can use absolutely any nuts and dried fruit you like. The flavour combinations are seemingly endless!

  I have used 125ml of maple syrup to sweeten my granola but I often use honey instead and you can absolutely play around and reduce or increase the amount of syrup or honey used as you wish. 

I have also used raw virgin coconut oil to make my granola, I honestly can't recommend it enough.  The oil is really important in this recipe because it makes the granola beautifully crispy and crunchy but you can substitute the coconut oil for grapeseed, canola, or extra virgin olive oil if you prefer.

 I have made not one but two batches of granola, a batch of Cranberry and Almond Granola and a batch of Mango and Pistachio Granola.

Cranberry and Almond Granola

To make the Cranberry and Almond Granola I added 125g of flaked almonds to the granola mixture and stirred in 125g of dried cranberries and 125g cape raisins once baked.



Mango and Pistachio Granola

To make the Mango and Pistachio Granola I added 125g of chopped pistachios to the granola mixture and stirred in 125g chopped dried mango and 125g of cape raisins once baked.


Here are a few of my other favourite flavour combinations:

Blueberry Maple and Pecan Granola

Use maple syrup to sweeten your granola, add 125g chopped pecans to the granola mixture and stir in 250g dried blueberries once baked.

Pistachio, Coconut, Pineapple and Papaya Granola

Use honey instead of maple syrup to sweeten your granola, increase the flaked coconut from 50g to 100g, add 125g chopped pistachios to the granola mixture and stir in 125g of dried pineapple and 125g dried papaya once baked.

Cherry and Almond Granola

 Add 125g of chopped or flaked almonds to the granola mixture and stir in 250g of dried cherries once baked.

Hazelnut Chocolate Chip Granola

For a totally decadent Granola, add 125g chopped Hazelnuts to the granola mixture and stir in 200g of  chocolate chips in place of the dried fruit once baked.


Apricot Almond and Honey Granola

Use 125ml of honey to sweeten your granola, add 125g of flaked or chopped almonds to the granola mixture and stir in 250g of chopped dried apricots once baked.

Apple and Walnut Granola

Add 125g of chopped walnuts to the granola mixture and stir in 250g of chopped dried apple once baked.

Whatever dried fruit you use, make sure you do not add it to the granola until AFTER baking. Baking the dried fruit will cause it to go hard, dry and maybe even crunchy! Oh the horror!


Granola

Makes approx. 10 servings


275g old fashioned rolled oats
125g nuts of your choice 
50g unsweetened flaked coconut
65g pumpkin seeds
1/2 tsp sea salt
1/4 tsp cinnamon

40ml coconut oil, melted
125ml maple syrup or honey

1 large egg white

250g dried fruit of your choice, chopped if necessary

Preheat the oven to 160C.


Line a large baking tray with parchment paper and set aside.


In a large mixing bowl, combine the oats, nuts, flaked coconut, pumpkin seeds, salt and cinnamon.  Add the coconut oil and maple syrup or honey and stir with a wooden spoon until all of your dried ingredients are evenly coated.


In a separate bowl, whisk the egg white, just until frothy. Add the egg white to the granola mixture, folding until completely combined throughout.


Spread the granola mixture out onto your prepared baking tray in a single even layer and place in the preheated oven for 45-55 minutes. Use a large spatula to lift and turn sections of the granola halfway through baking to ensure it browns evenly, be careful not to break up the forming clusters too much as you do this. Continue baking until the granola is evenly golden brown all over and feels dry to the touch. Remove the tray from the oven, place on a cooling rack and allow the granola to cool completely.


Once the granola is completely cool, mix in your dried fruit.


Store the granola at room temperature, in an airtight container for up to two weeks.



This granola is gorgeous with milk and hugely addictive just to snack on but my absolute favourite way to serve granola is with organic natural yogurt or Greek yogurt and fruit. 

Enjoy!

1 comment:

Catherine said...

A beautiful granola mixture. xo Catherine