Handmade Fresh Granola

Sat, 19 June 2021

Chef: Krissy Gibson

This is wonderful to eat as a snack, on top of yogurt, or in milk as a breakfast cereal.

Ingredients:

115 g raw porridge oats

165 g chopped pistachios

100 g light muscovado sugar

40 g white sesame seeds

15 g anise seeds

70 g pumpkin seeds

85 g flaxseeds

7 g salt

100 g honey

60 mls olive oil

2 large egg whites

Method:

Preheat oven to 150 degrees Celsius. Combine all ingredients in a large bowl until well coated, then spread mixture on a rimmed dry baking sheet, patting into an even 1/4-inch-thick layer.

Bake 35 minutes. Use a wide spatula to flip in large sections. Flatten back into a single layer and bake 10 minutes more. Let cool completely on a wire rack.

Scrape up baked seed mixture with spatula and break into chunks. Clusters can be stored at room temperature for two weeks.