Crunchy Granola

When you make this Granola, you will wake up looking forward to breakfast! Source fresh nuts, seeds and honey at farmer’s markets, use Arthur’s Grove Extra Virgin Olive Oil and follow this simple and quick recipe. It’s a game-changer!

Photographs and recipe by Michelle Ranson of perthfoodphotography.com & @localgoodnesswa

Try a variation of nuts, dried fruit and seeds to make Granola the way you like it. Pop some into a lovely glass jar and you have a beautiful gift!

Crunchy Granola

 Prep time 10 min    I Cooking time 20 min  I Serves 10-12 

Ingredients 

½ cup Arthur’s Grove Extra Virgin Olive Oil

3-4 rounded tbsp raw honey

1 tsp vanilla extract

1 tsp cinnamon powder

2 cups rolled oats

2 cups rice puffs

2 cups coconut flakes

3 cups fresh raw mixed nuts, whole e.g. pecans, almonds, walnuts, cashews, macadamias

2 cups mixed seeds and berries e.g. sunflower seeds, pepitas, sesame seeds, flaxseeds,     chia seeds, buckwheat, cranberries, goji berries, Inca berries etc

Method  

Preheat a conventional oven to 150°C using the top and bottom element mode.

In a very large bowl mix olive oil, honey, vanilla extract and cinnamon powder until well combined. Pour in oats, rice puffs, coconut, nuts, seeds and berries then stir until all ingredients are thoroughly incorporated.

Line 2 large baking trays with baking paper. Spread the mixture onto the trays evenly, approximately 2 cm deep. Do extra batches if it doesn’t all fit on the first 2 trays. Bake for 10 minutes.

Remove from the oven and stir to transfer the uncooked granola from the bottom of the tray to the top. Return the tray to the oven for another 5 minutes. Stir again then return the tray to the oven for 3-5 more minutes or until golden.

Monitor the granola closely as it can quickly start to burn.

Allow the granola to fully cool before storing it in airtight containers.

Serve with yoghurt or milk for breakfast or on its own anytime as a crunchy snack.