+GF +QP
If you were a fan of the 1990s cereal phenomenon that is Raisin Bran, then I have a feeling you’re going to love this granola. Speckled with juicy raisins and a touch of cinnamon, this granola hints at the classic but with a few appreciated additions. Sweet apricots and chunks of creamy macadamia nuts are added to the mix, bringing a heartier breakfast granola to the table. Top it off with a splash of almond milk and you have yourself an updated Raisin Bran cereal fit for the healthy home cook. —MR
SERVES 6
2½ cups (200 g) GF rolled oats
2 tbsp (30 ml) almond milk or water
½ cup (75 g) dried apricots or any dried fruit
⅓ cup (40 g) flaxseeds
1 cup (170 g) chopped almonds
½ cup (55 g) chopped macadamia nuts
1 cup (150 g) raisins
3 tbsp (42 g) coconut oil
4 tsp (12 g) ground cinnamon
3 tbsp (45 ml) maple syrup
Sprinkle of sea salt
Preheat the oven to 350°F (177°C).
In a large bowl, mix the oats, almond milk, dried apricots, flaxseeds, nuts and raisins. Now, in a small saucepan, heat the coconut oil, cinnamon and maple syrup over low heat until dissolved. Pour this sauce onto the oat mixture and mix until well coated.
Line a baking pan with parchment paper and evenly pour the sweet granola on top. Firmly press with your fingers to keep the batch compact, and then sprinkle with sea salt.
Bake for 17 to 20 minutes, turning the granola at 10 minutes. Be careful to make sure the edges are crisp but not burnt. When crispy, remove it from the oven and let it cool for 10 minutes.
Store the granola in an airtight container for a few weeks. Enjoy on top of yogurt, in smoothies, with ice cream or on its own with almond milk.