Granola the perfect Autumn comfort Brekkie. Use seasonal fruit to bake with the oats. I normally use apples but pears or plums are also great to add sweetness to your Granola. Add or omit any dried fruits you don’t like. My girls don’t like raisins so I tend not to add and I can add my own in at the time of eating.
This recipe was once a staple in my cafes. The quantities here are rather large as I made big batches in my cafes. I like to make a lot when I’m cooking, or baking for my family as they tend to go with the number of kids and friends in and out of my house. So please do feel free to half this recipe as it does make a lot of Granola!
Laura’s Granola the Perfect Autumn Comfort Brekkie
Firstly peel and core 1kg of seasonal fruit (such as apples, pears or plums) and stew for 20 minutes until soft and broken down. (I tend to make this in advance using apples, once stewed, the fruit will stay good for up to one week in your fridge in an airtight container).
Then mix together the following:
→ 900g oats with 1 kg stewed apples
→ add 200g sunflower seeds
→ add 200g pumpkin seeds
→ add 200g sesame seeds
→ add 3 tsp cinnamon
→ 140g chopped or whole peanuts (or a favourite nut of your choice)
→ 12 tbsp of golden syrup or honey (I tend to use honey)
Spread 4 ladles of the mix on a baking tray. Spread out evenly, breaking up large pieces. Bake for 15 minutes at 180, take out and mix up and bake for a further 15 minutes until all moisture has left the mix. (note you may need to turn and bake again for a further 15 minutes if all the moisture has not left the oaty clumps).
Once all the wet mix had been baked, ADD 400g raisins 200g coconut 400g dried apricots, chopped and 200g dried oats.
Store in an airtight container.
Eat and Serve
Soak my Granola in either cows or oat milk for 10 minutes before eating so it is less hard.
Serve with natural yogurt, coconut yogurt (vegan), a drizzle of honey and sliced banana.