Power Crunch Granola – Recipe

Introduction:

Make up a big batch of this as it is delicious served with milk as a breakfast cereal or sprinkled on stewed fruit to make a yummy desert or to put into little containers for lunch.  Children love to munch on it without milk.

Ingredients:

6 cups of Oat flakes.

1 cup of chopped or slivered Almonds.

1 cup of chopped Pecan nuts.

½ cup of ground Pecans (ground in a coffee or spice grinder).

½ cup of Sunflower seeds.

½ cup of Pumpkin seeds.

½ cup of Sesame seeds.

½ cup of flaked Coconut

1 tsp Cinnamon

1 pinch of Sea Salt

1 tsp. Orange Zest (or a few drops of Orange extract)

2/3 Corn or Sunflower Oil

¾ cup of Agave syrup

2 tbs Orange Juice.

Methodology:

Preheat oven to 300 degrees having placed rack in the middle of the oven.

In a large mixing bowl, mix all of the dry ingredients together.

Mix together the oil, Agave syrup and Orange Juice (and Orange extract if using instead of zest) and drizzle over dry ingredients, mixing well to ensure that all the dry ingredients are completely coated.

Spread the mixture on a baking sheet and put into the oven.

(For this amount you will need two baking trays but if you want a smaller batch you can simply halve the above ingredients.)

Bake for about thirty minutes, checking every 10 minutes and stirring it up to ensure that it bakes evenly as it tends to cook more quickly around the edges.

Remove from the oven and transfer to a large glass or stainless steel bowl to cool.

Once cooled store in an airtight container in a cool place.

Serving Suggestions:

Serve with some chopped fresh fruit and a dollop of yoghurt or some rice, oat or almond milk.

(Or see introduction above)

Variations:

Other nuts can be used/added such as chopped Walnuts, Hazlenuts, Cashew Nuts etc.

Instead of Agave syrup, you can sweeten with Rice syrup, Maple syrup or Honey.  Because Honey is much sweeter use a little less.

I like to make it with Coconut Oil as it gives a lovely flavour and a crispy texture.

[The above recipe was given to us by Mags K and is published with her permission and our thanks.]