Honey Nut Granola

//Honey Nut Granola

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I’ve caught the granola bug! Last week I made a Maple Cinnamon Granola so today I thought I’d experiment with new flavours.

This is a fruitless version shown. I have added 400g sultanas and 100g diced dried apricot to the mixture since the picture was taken as my partner loves the added fruit.

I love this because it’s so much cheaper than store bought cereals, healthier and it’s very filling. My partner finds it fills him up until lunch time.

 

Honey Nut Granola
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 650g oats
  2. 200g almonds
  3. 150g unsalted peanuts
  4. 100g honey roasted cashews
  5. 100g pepitas
  6. 120g sunflower kernals
  7. 100g shredded coconut
  8. 50g chia seeds
  9. 3/4 cup of coconut oil
  10. 120g honey
  11. 1 heaped teaspoon of vanilla
Instructions
  1. Preheat oven to 180 degrees.
  2. Place almonds and peanuts into bowl and blitz on speed 5 until slightly crushed. This is to taste.
  3. In a large dish combine oats, almonds, peanuts, pepitas and sunflower kernals.
  4. In the bowl, blitz your cashews on speed 5 until slightly crushed. Set these aside.
  5. In the bowl add oil, vanilla and honey.
  6. Mix at 50 degrees, speed 2 until melted. This shouldn’t take too long.
  7. Pour the oil mix over the oat mixture. Use hands or spoon to mix well.
  8. Spread mixture across two large ovenproof dishes or trays lined with baking paper.
  9. Place into the oven. I had to cook mine for 45 minutes to get a nice golden colour – you might like more or less colour. The trick is to just watch it. Stir the mixture every 10 minutes or so to avoid any burnt bits.
  10. Once almost done, add the coconut and cashews. Cook for 5 minutes or until coconut is slightly toasted.
  11. Remove from oven. Add chia seeds to mixture. Combine well.
  12. Once cool, store in a jar or airtight container.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:23:29+00:00January 6th, 2014|Categories: Breakfast|9 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

9 Comments

  1. Karen January 15, 2014 at 12:31 pm - Reply

    Sorry to ask but how long does this keep? Do i store it in the cupboard or fridge? Also how do you eat it (with milk on top of cereal)?

    • Belinda Merrick February 24, 2014 at 2:59 am - Reply

      I store mine in an airtight container in the cupboard and eat it with milk/yougurt/fruit like cereal.

  2. Deborah July 1, 2014 at 3:07 am - Reply

    What are pepitas?

    • Peta July 1, 2014 at 8:56 am - Reply

      The edible part of a pumpkin seed 🙂 The inner bit.

  3. Raelene July 28, 2014 at 1:24 pm - Reply

    Hi PETA, can you substitute quinoa flakes for the rolled oats?

    • Peta July 28, 2014 at 4:35 pm - Reply

      Yes I have seen several people do this and say its great 🙂

  4. Tabetha Taylor November 30, 2014 at 1:22 pm - Reply

    Hi
    Just wondering if you know where I can buy bulk amounts of the ingredients for this? I make it all the time and thought it could be cheaper somewhere other than the supermarket??? I am in the western suburbs of Melbourne…
    Thanks, Tabetha

    • Peta November 30, 2014 at 8:36 pm - Reply

      Have a google for a co op in your area. Much cheaper. I also buy a lot from Costco.

  5. Madeline March 24, 2015 at 10:01 pm - Reply

    Delicious I make it all the time we love it

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