Five-seed maple granola
- February 2008
- Makes 900g (enough for 16 bowlfuls)
- Takes 10 minutes to make, 1 hour to bake, plus cooling
There are few things that make you feel more virtuous than making this healthy five-seed maple granola recipe for your breakfast.
- Dairy-free recipes
- 9.6g (1.4g saturated)
- 7.9g (4.8g sugar)
- trace salt
- 2 tbsp light olive oil
- 150ml apple juice
- 100ml maple syrup
- 1 tsp vanilla extract
- 350g jumbo rolled oats
- 100g oat bran
- 50g each sesame seeds, pumpkin seeds and sunflower seeds
- 25g each golden linseeds and hulled hemp seeds
- 200g dried cranberries or raisins
- Preheat the oven to 160°C/fan140°C/gas 3 and line 1 large or 2 smaller baking tray/s with baking paper. Gently warm the oil, apple juice, maple syrup, vanilla and a pinch of salt in a small pan and stir to combine.
- Mix the oats, oat bran and all the seeds together in a large bowl and pour the liquid mixture over. Stir well to coat thoroughly and spread the granola out on the tray/s.
- Bake for 45 minutes, turning and breaking up the cereal every 10 minutes or so. Stir in the cranberries or raisins and cook for 15 minutes more. Cool, then store in an airtight container for up to 2 weeks.
- Serve with milk, yogurt and fruit for breakfast or eat dry as a snack.
The liquid added to the oats and seeds before baking softens the oats and helps them to form the characteristic granola clusters. You can squeeze the wet mixture together with your hands before spreading out on the baking sheet to encourage them to form clusters.
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