This recipe is what I used in my cafes. I would use kilos and kilos of granola a week, it would take a bit of time but the cost saving was huge. Granola is expensive and super easy to make. There are so many granolas on the market, clusters, no clusters, fruit, no fruit. The options are endless, yet, you just can’t find the right combination. So make your own! The incredible smell would wander up and down the street, customers would walk in following the aroma asking what are you baking, I must have some. It worked every time 🙂 I like it well spiced, you can always reduce the spice element if you prefer more neutral.
Crunchy Spiced Granola
Ingredients
- 8 cups whole rolled oats or 1kg bag
- 2 cups chopped almonds and walnuts
- 2 cups coconut flakes
- 2 tbsp ground cinnamon
- 3 tbsp ground allspice
- 2 tbsp ground ginger
- 1.5 tbsp ground cardamon
- 1 cup mixed seeds - flax, sunflower, pumpkin
- 1 cup coconut oil
- 1 cup dried cranberries
- 1.5 cup maple syrup
Instructions
- Preheat oven to 325 F / 180 C degree, line a large baking tray with parchment paper.
- In a large bowl combine all dry ingredients except coconut flakes and cranberries as they burn easily. Drizzle with coconut oil and maple syrup. Stir well until combined and evenly coated.
- Spread the mixture evenly over the tray. Press slightly as this will encourage clumping.
- Bake for 15 mins, rotate and gentle rotate half way through. Bake for a further 10 minutes. Now scattered the coconut flakes over the top to get lovely toasted flakes. Bake for a bit less time if you like chewier, moister granola, and a bit longer if you like dryer, crispier granola. The granola will continue to dry and clump as it cools, so if in doubt, remove from the oven sooner than later. You'll know by the incredible smell and the oats will darken in colour.
- Sprinkle with cranberries. Allow to cool to help retain clumps before adding to air tight container.
- Stores well up for to 4 weeks, longer if you store in seperate containers and do not open until required.
- To make a quick berry coulis, add a cup of frozen berries to a saucepan, 1/4 cup of sugar (I don't add sugar), squeeze of lemon juice. Simmer until sauce is hot. Allow to cool. Stores well for 5-7 days.
