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Toasted berry granola
Toasted berry granola
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Prep Time:
125 minutes
Cook Time:
40 minutes
Total Time:
165 minutes
Katie Quinn Davies loves this toasted berry granola for breakfast or gifting.
Ingredients:
  • 160g sultana
  • 250ml apple juice
  • 180g rolled oats
  • 90g pumpkin seeds (pepitas)
  • 80g sunflower seeds
  • 150g hazelnuts
  • 120g almond
  • 165ml maple syrup
  • 240g dried sour cherries
  • 100g dried blueberries
  • 50g shaved coconut
  • 70g quinoa flakes
  • 2.50 gm ground cinnamon
  • 35g sesame seeds
  • Milk or natural yoghurt, to serve
  • Fresh blueberries, to serve
Instructions:
  • In a bowl, combine the sultanas with apple juice, allowing them to soak for 2 hours to soften. Afterwards, drain the sultanas.
  • Preheat your oven to 180C and prepare a large baking tray by greasing and lining it with baking paper.
  • Combine oats, pumpkin seeds, sunflower seeds, hazelnuts, and almonds in a large bowl. Drizzle with maple syrup and a pinch of salt, toss until well coated. Spread mixture on a tray and bake in the oven, stirring every 10 minutes, until golden brown, for 35-40 minutes. Cool completely before serving.
  • In a large bowl, mix together the sultanas, cherries, dried blueberries, coconut, quinoa flakes, cinnamon, and sesame seeds. Add the toasted nut mixture and stir well to combine. Store the granola in an airtight container.
  • Enjoy your granola with a generous topping of fresh blueberries and your choice of milk or natural yogurt.

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