This makes a good batch of granola that keeps well in an airtight container. Using extra virgin coconut oil rather than extra virgin olive oil makes it less likely to become rancid if you take your time getting through it. I find so many granolas are too sweet for me so I hold back on the honey as there’s already a lot of sweetness in the dried pears and raisins, but if this isn’t right for you just adjust it to suit your palate.
- Yield: 1.6 kg
- 500 g organic rolled oats
- 45 g puffed millet
- 1 cup (75 g) shredded coconut
- 135 g pepitas (pumpkin seeds)
- 80 g sunflower seeds
- 50 g linseeds (flaxseeds)
- 250 g macadamia nuts, chopped
- 1 teaspoon ground cinnamon
- Sea salt flakes
- 3 tablespoons extra virgin coconut oil
- 0.33 cup (120 g) raw honey or 1/3 cup (80 ml) pure maple syrup
- 175 g raisins
- 100 g dried Australian pears, thinly sliced
- Preheat the oven to 160°C (fan-forced). Line 2 large baking trays with baking paper.
- In an extra-large bowl, combine the oats, millet, coconut, seeds, nuts, cinnamon and a little salt.
- Melt the coconut oil and honey or maple syrup in a small saucepan over low heat. Stir through the dry ingredients until well combined.
- Spread the mixture evenly over the lined trays. Bake for 30–40 minutes or until golden, stirring every 15 minutes to make sure the mixture toasts evenly. Remove from the oven and stand to cool completely, then stir in the dried fruit. Store in an airtight container for up to 2 weeks.