Hazelnut maple granola clusters
8 serves
10 m
30 m
Ingredients
Base recipe
- 2⅓ cups wholegrain rolled oats
- 1 cup hazelnuts, coarsely chopped
- ⅓ cup pepitas
- ¼ cup chia seeds
- 1 teaspoon ground cinnamon
- 1 egg white
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons vanilla extract
- ¾ cup sultanas
To serve - Berry granola cups (serves 2)
- 1 cup (140 g) frozen raspberries
- 2 teaspoons maple syrup
- 160 g (1½ cups) hazelnut maple granola clusters (base recipe)
- 1 cup plain Greek yoghurt
Method
Step 1
Combine oats, hazelnuts, pepitas, chia seeds and cinnamon in a large roasting pan.
Step 2
Whisk egg white, maple syrup, oil and vanilla in a jug until well combined. Add to oat mixture. Mix well, then use your hands to press mixture into small clusters.
Step 3
Bake in preheated 170 °C oven (fan-forced) for about 30 minutes or until golden brown. Remove from oven. Cool in pan, then transfer to an airtight container.
Step 4
To make berry granola cups, cook raspberries and maple syrup in a small saucepan over medium-high heat for about 3 minutes or until berries are soft and jammy. Remove from heat and cool. Layer granola, yoghurt and berry mixture in 2 serving glasses.
Tips
- Granola will keep for up to 1 month in an airtight container in the pantry.
- To get a headstart with berry granola cups, make raspberry mixture the night before and keep, covered, in fridge. Layer in glasses with granola and yoghurt just before serving.
- Granola can also be served simply with milk and/or yoghurt and fresh fruit of your choice
- Hazelnuts and sultanas can be replaced with different nuts and dried fruit. Try pecans with dried apricots or macadamias with dried figs.
