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Low-fat granola recipe
- Cuisine: South African
- Makes about 2 kg (4 lb)
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
4 cups rolled oats
4 1⁄2 cups Sultana Bran
2 cups Rice Bubbles
600 g (11⁄4 lb) assorted nuts, coarsely chopped
200 g (7 oz) flaked almonds
1 cup dried apricots, figs and dates, chopped
1⁄3 cup oil
2 cups honey
1⁄3 cup brown sugar
1⁄2 cup orange juice
Preparation
Preheat the oven to 170°C (340°F).
Combine the cereals, nuts and dried fruits. Heat the oil, honey and sugar, and add to the cereal mixture. Add orange juice and mix until well coated.
Line two or three baking trays with baking paper. Spoon the mixture onto the trays (do not pile mixture onto one tray, as it will not roast evenly). Bake for 40–60 minutes, until golden. Toss every 20 minutes to prevent burning.
Remove from the oven and cool. Store in an airtight container.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Low-fat granola recipe then browse more South African recipes, vegetarian recipes, breakfast recipes and our most popular hainanese chicken rice recipe.
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