Slow-baked Maple and Cinnamon Granola

Let's be honest: granola has never been just a breakfast food—it is THE perfect snack for any time! It's like the best snack mix to eat at literally any time of the day! Snack on it on its own, over yoghurt, on chia pudding cups or anything else that you want to use as a base. You could probably even turn this slow-baked cinnamon maple granola mix into a healthy bar. And, yes, you can totally eat it for breakfast!! Two things are crucial to remember to get the best texture for this slow-baked granola. One: bake low and slow! The low, slow baking will develop the best flavour in the nuts, and the granola becomes extra crunchy.

And two, let the granola cool completely before removing it from the baking trays and adding the fruit mix. Letting the cinnamon and maple granola cool completely helps to create little clusters that are so moreish!

For the Granola:

• 300 g traditional rolled oats

• 100 g coconut flakes

• 100 g flaked almonds

• 60 g pepitas or sunflower seeds

• 100 g macadamia pieces

• 40 g coconut oil, melted

• 150 g maple syrup

• 2 tsp vanilla bean paste

• 2 tsp ground cinnamon

• Sprinkle of salt

  
  

For the Fruit Mix:

• 150 g sultanas

• 100 g cranberries

• 100 g dried blueberries

• 150 g diced dried mango

Method

1. Preheat the Oven: Preheat oven to 140-150°C (285-300°F). The low and slow baking will help achieve a deeper flavour, that perfect crunchy texture and help create clusters. Line two cookie trays with a silicone baking mat or baking paper

2. Combine the Dry Ingredients: In a large mixing bowl, combine the rolled oats, flaked almonds, coconut, pepitas, and macadamia pieces. Stir well to ensure an even mix.

3. Prepare the Wet Ingredients: In a separate bowl, combine the coconut oil and maple syrup. Heat gently on the stove or microwave until the coconut oil is melted.

4. Mix Everything Together: Pour over the dry granola mixture. Add the vanilla bean paste, ground cinnamon, and a sprinkle of salt. Mix until well combined and even coated.

5. Bake the Granola: Divide the granola mixture between two lined baking trays. Bake in the preheated oven for 20-30 minutes, checking around the 25-minute mark. You want the granola to be golden brown but not too dark. As every oven bakes so differently, you may need to rotate your trays mid-way through baking to promote even heating and browning.

6. Prepare the Fruit Mix: While the granola bakes, combine the sultanas, cranberries, dried blueberries, and diced dried mango in a bowl, you can use any combinateion of dried fruit that you love!

7. Cool the Granola: Once the granola is ready, remove from the oven and allow to cool completely on the trays without stirring. This will help create those delicious clusters we love.

8. Combine: Once completely cooled, pour the granola into a large bowl. Add the fruit mixture and gently stir to combine.

9. Store: Store your homemade granola in a sealed container in a cool, dark place away from direct sunlight.

10. Enjoy!

    This slow-baked granola is perfect for breakfast, as a snack, or sprinkled on top of yogurt.