I still have some Total Yoghurt!  Well, they did give me a lot.  I have been meaning to make granola for ages.  Mr OC eats a lot of muesli and I have a sweet tooth so this is something that pleases both of us.

Before I made it I did a Google search to find different recipes that I could adapt to suit us and I was really pleased to see that Margaret’s post on her lovely blog Kitchen Delights came near the top.  My recipe is very similar to the one that Margaret uses, (if it meet’s Margaret’s expectations then who am I to argue?) just with a tweaking of added extras and a little less maple syrup.

It didn’t really clump together,maybe more maple syrup would have helped (so perhaps I should call it toasted,sweetened muesli instead?) but it tastes really good.  It is very good sprinkled over yoghurt or with milk.  It’s also lovely to dip your hand into when passing. The only problem I have with it is that I keep eating it.

300g porridge oats
100g pecan nuts
100g cashews
50g pumpkin seeds
50g pine kernels
20g macadamia
50 g dessicated coconut
40g dried cranberries
40g dried blueberries
40g dried cherries
100ml maple syrup
2 tbsp groundnut oil
2 tbsp local honey


Spread the oats, nuts and seeds onto a baking sheet.  In a jug mix together the maple syrup, honey and oil.  Drizzle this over the oat mixture and stir.

Place the baking tray in the  centre of a preheated oven at 180°c and set the timer for five minutes.  It will take the mixture about 20 minutes in total to cook but you do need to stir it every five minutes because the mixture will cook quicker at the edges. When you have fetched it out and stirred it two or three times (about 15 minutes into the cooking) and it is beginning to colour add the desiccated coconut to the mix and stir to combine.  Cook for a further five minutes. When it looks and smells lovely and toasted take it out of the oven and leave to cool.  Add the berries and mix well.

Granola Read More »