breakfast

Three-nut granola

Name: Three-nut granola
Total time: 45 min
Yield: 8 serves
Ingredients: 400 g Rolled oats; 120 g Australian almonds, roughly chopped; 120 g Tasmanian walnuts, broken; 80 g Pepitas; 120 ml Maple syrup; 1 tsp Cinnamon powder; Pinch Fine sea salt

Slow-roasted oats, almonds, walnuts and pepitas with maple.

A house pantry granola. Roasted low and slow so the nuts hold their bite. Keeps three weeks in a jar. Serves over yoghurt, or dry by the handful.

Time: 45 min
Serves: 8
Difficulty: easy
Course: breakfast

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Ingredients

8 serves

400 gRolled oats
120 gAustralian almonds, roughly chopped
120 gTasmanian walnuts, broken
80 gPepitas
120 mlMaple syrup
1 tspCinnamon powder
PinchFine sea salt

Method

Heat the oven to 150 C fan-forced. Line a large tray with baking paper.
Toss the oats, almonds, walnuts, pepitas and cinnamon in a bowl with a pinch of salt.
Warm the maple syrup with two tablespoons of neutral oil until just loose, then pour over the dry mix and fold through.
Spread on the tray in a single layer. Bake 35 minutes, stirring at the halfway mark, until the nuts smell roasted and the oats are pale gold.
Cool fully on the tray before lifting it. The clusters set as it cools.
Store in a sealed jar. Best within three weeks.

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