Crack-nola – otherwise know as granola

Granola, yoghurt parfait
Granola, yoghurt parfait

This shit is addictive. I’m warning you, it is. Anyone within a 5km radius can’t resist this granola. Mother-in-law was babysitting one night and had to cover it in tea towels so she couldn’t see it anymore. My mum seems to magically appear at our door step everytime I’m pulling it out of the oven. And husband, literally takes it to work on the daily. So you have been warned.

But guess what? It’s also great for you! Loads of nutrients, good fats and some sneaky slower-released sugars, make it a much better snack to reach for than say, chips, or biscuits, or muesli bars. It’s got heaps of fibre in it, which keeps those bowels nice and regular (yes I’m 87 years old and care about bowels). And kids love it.

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So here it is:

Crack-nola granola.

Ingredients

In one bowl:

1.5 cups rolled oats

1 cup dessicated (not dessicrated) coconut

About 5 big handfuls of nuts, use whichever take your fancy

A handful or two of seeds, I usually use pepitas and sunflower seeds.

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1 teaspoon cinnamon

In another bowl:

Approximately 2.5 cups of dried fruit, chopped. I used dates, cranberries and sultanas this time, but apricots are also awesome in this.

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Random other ingredients:

Maple syrup, golden syrup or honey in a squeezy bottle or all three

Oil – preferably olive oil, sunflower or canola

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Method:

Preheat your oven to 180 degrees Celsius

Line two baking trays with baking paper

Spread the dry mixture across the two trays.

Drizzle with oil over the lot. Then microwave your maple syrup/honey/golden syrup for about 20 seconds so it is runny. Be super careful because it can get extremely hot. Then squirt these across the trays too. Mix it around with a spoon. You want it to be just wet, not dripping.

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Put into the oven and keep checking even 10 minutes or so, stirring it around every now and then to mix the browned bits through and bring the uncooked bits to the top. When it starts getting golden, check it sooner. When it is almost done (flat white brown) sprinkle the dried fruit across the trays and put it in for the last bit until your granola is perfectly brown. It wont be crunchy at this point so don’t be disappointed.

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Let the trays cool and once they are crunch up the granola to your liking. I like to leave some clusters there, but if you want it more separated, be my guest.

Serve your crack-nola on yoghurt, for breakfast with milk, as a snack in a bowl, over fruit salad or any other bloody way you like!

Happy Cooking,

Heidi

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