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Preparing time: 10 minutes
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Baking time: 20-25 minutes
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Ingredients:
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Method:
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2,5 cups oat flakes (I used organic wholegrain oats)
½ cup raw sunflower seeds
½ cup raw hazelnuts
½ cup raw skin-off sweet almonds
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Heat the oven to 190ºC. Line a baking tray with greaseproof paper.
In a large bowl combine oats, sunflower seeds, hazelnuts, almonds. Stir to blend.
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90 g butter
140 g honey
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Put the butter into a pot and get it melted, then pour the honey and combine both of them nicely. Pour the warm mixture to the bowl, combine wet and dry ingredients with a spoon or spatula.
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Spread the mixture evenly on the baking tray, pop into the oven and bake about 20-25 minutes or until turning lightly brown. Stir every couple of minutes to have all ingredients baked evenly.
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½ cup dried black currants or sultanas or raisins
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Pull the tray from the oven and after 10 minutes and when the granola is still very warm add the black currants, sultans or raisins.
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Cool completely before serving or transferring to an airtight jar. The granola hardens up and get crunchy as it cools. I don’t mind when gets lumpy during baking because it is so easy to break it into little chunks or crumble after cooling.
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Use whichever nuts and dried fruits you like: walnuts, Brazilian nuts, macadamia nuts, cashew, pumpkin seeds; dried: apricots, cherries, cranberries, figs, resins; Served with milk or sprinkle the granola on yogurt with fresh fruits: banana, apple, raspberries or blackberries;
