There really is nothing like a homemade cereal. One word of advice though – don’t leave the cardamom out as it gives this granola an elusive and fascinating flavour.
- 285g (3 cups) rolled oats
- 150g natural almonds, coarsely chopped
- 55g (¾ cup) shredded coconut
- 40g (¼ cup) sunflower seeds
- 40g (¼ cup) pepitas (pumpkin seeds)
- 2 tsp ground cinnamon
- ½ tsp ground cardamom
- 185 ml (¾ cup) maple syrup
- 2 tbsp sunflower oil
- 2 tsp vanilla essence
- 170 g (1 cup) seedless raisins
- 80 g (½ cup) dried apricots, shredded
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Preheat oven to 160°C (140°C fan-forced).
Line a large baking tray with non-stick baking paper.
Combine the oats, almonds, coconut, sunflower seeds, pepitas, cinnamon and cardamom in a large heatproof bowl.
Combine the maple syrup, sunflower oil and vanilla. Add to the oat mixture and use a wooden spoon to mix until evenly combined. Spread over the lined tray and bake in preheated oven for 30 minutes, stirring twice during baking. Stir through the raisins and apricots and bake for a further 10 minutes or until the oats are deep golden and well toasted.
Cool on the tray (this will take about 30 minutes). Serve with milk, yoghurt and/or fruit.
• Store this granola in an airtight container in a cool dark spot for up to 1 month.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
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Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.