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Toasted berry granola

  • 2:05 Prep
  • 0:40 Cook
  • Makes 1.5kg


  • 1 cup (160g) sultanas
  • 1 cup (250ml) apple juice
  • 2 cups (180g) rolled oats
  • 90g pumpkin seeds (pepitas)
  • 1/2 cup (80g) sunflower seeds
  • 1 cup (150g) whole hazelnuts
  • 3/4 cup (120g) whole almonds
  • 2/3 cup (165ml) maple syrup
  • 240g dried sour cherries
  • 100g dried blueberries
  • 1 cup (50g) shaved coconut, toasted
  • 3/4 cup (70g) quinoa flakes
  • 1 tsp ground cinnamon
  • 1/4 cup (35g) sesame seeds
  • Milk or natural yoghurt, to serve
  • Fresh blueberries, to serve


  • 1
    Place the sultanas in a bowl and cover with the apple juice. Soak for 2 hours to soften, then drain.
  • 2
    Preheat oven to 180C. Grease and line a large baking tray with baking paper.
  • 3
    Place the oats, pumpkin and sunflower seeds, hazelnuts and almonds in a large bowl. Add the maple syrup and a pinch of salt, then stir to coat well. Transfer mixture to the tray and cook in the oven, stirring every 10 minutes to prevent the mixture from burning, for 35-40 minutes until golden. Allow to cool completely.
  • 4
    Combine the sultanas, cherries, dried blueberries, coconut, quinoa flakes, cinnamon and sesame seeds in a large bowl. Add the toasted nut mixture and stir to combine. Transfer the granola to an airtight container.
  • 5
    Serve granola with milk or natural yoghurt and fresh blueberries.

Source: taste.com.au


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