Air Fried Muesli Apples
2023-05-10
Begin your day in the very best way with these mouth-watering Muesli Apples, air...
Christmas Granola
Prep 10 mins
Cooking Bake 50 mins
Serves 8 cups
Make your festive season breakfasts something extra special with this granola packed with the colours and flavours of Christmas. It’s heady with the warmth of cinnamon and vanilla. Christmas green, white and red make their appearance in the form of pumpkin seeds, coconut and good-for-you goji berries. Spoon some into a jar, tie a ribbon and gift tag around it and it makes for a fabulous hand-made Christmas present that will delight.
What you will need
- 4 cups old-fashioned rolled oats (look for it in the health section of your supermarket)
- 100g packet of slivered almonds – that’s three quarters of a cup (replace with sunflower seeds if you have a nut allergy)
- 2 tsp Natural Hebs and Spices Ground Cinnamon
- ½ cup canola or sunflower oil
- ½ cup honey, maple syrup or golden syrup
- ¼ tsp salt
- ½ tsp good-quality vanilla extract (not vanilla essence)
- 100g packet of goli berries
- 100g packet of pumpkin seeds
- 100g packet of toasted coconut chips
Method
Place the oats and almonds (or sunflower seeds, if preferred) in a large bowl. Place the oil, cinnamon, salt, vanilla extract and honey (or golden syrup or maple syrup) in a smaller bowl and heat it in the microwave for 60 seconds then stir the ingredients together using a balloon whisk. (Cook’s note: You could skip the microwave step, but heating the honey or syrup makes it runny, making it much easier to mix with the rest of the ingredients.)
Pour the liquid mixture over the oats and nuts and toss or stir thoroughly to ensure the oats are evenly coated. Line two baking sheets with non-stick baking paper and divide the granola mix evenly between the two sheets. Bake in a 145 ºC oven for 40-50 minutes until the nuts are crunchy. Stir the mixture halfway through baking.
Remove and allow the mixture to cool to room temperature – it will become crunchy as it cools. Once cool, add the pumpkin seeds, goji berries and coconut flakes. Store immediately in airtight containers.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
