Basic Granola
| Recipe By: | liezel Norval-Kruger |
| Serves: | makes 500 g |
| Cooking Time: | 15 minutes |
| Prep Time: | 25 minutes, plus overnight soaking time |
Ingredients
- 125 g raw pecan nuts
- 50 g raw almonds, finely pulsed
- 250 g gluten-free rolled oats
- 1 1/2 tsp cinnamon, gorund
- 1 Tbsp agave syrup
- 1 tsp vanilla paste
- 1/2 cup macadamia oil
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Cooking Instructions
- Place the nuts in a bowl, cover with warm filtered water and soak for 8 to 12 hours.
- Rinse well with cold water and dry spread out on kitchen paper (in the sun, if desired).
- Preheat the oven to 180°C.
- Roughly chop the nuts and combine with the oats and cinnamon in a mixing bowl.
- In a measuring cup, whisk together the agave syrup, vanilla paste and macadamia oil. Pour the oil-and-syrup mixture over the dry ingredients and mix well so that everything is evenly coated.
- Line a large baking tray with tinfoil and spread the granola mixture in the tray. Bake for 15 minutes, stirring now and again to ensure that the mixture doesn’t clump.
- Remove from the oven, shake and stir, then allow to cool completely. It will crisp up as it cools. Store in an airtight container.
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