Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 30 minutes
A jar of granola for the week starts here, with peanut butter and cinnamon carrying the flavor and the oats staying properly crunchy. The tricky part is drying it out until it is truly crisp.
After 20 minutes at 140 degrees C, the oven drops to 80 to 90 degrees C for another 50 to 60 minutes, with a stir every 10 to 15 minutes. The dried fruit and coconut only go in once the granola has cooled completely.
This batch weighs about 392g, at roughly 198 calories per 100g.
Method
Chop the larger ingredients down to size and toast the nuts lightly until fragrant.
Put 50g honey, 30g peanut butter and 10g coconut oil in a pot, warm over low heat and stir until smooth, then take it off the heat.
Toss 150g rolled oats, the mixed nuts and 2g ground cinnamon into the sauce and stir to coat. Hold back the dried fruit and coconut for now.
Spread the mixture on a tray. Heat the oven to 140 degrees C for 15 minutes, then bake for 20 minutes, stirring every 10 minutes until the nuts are a nice golden color.
Drop the heat to 80 to 90 degrees C and dry for another 50 to 60 minutes, stirring every 10 to 15 minutes, until the oats are properly crisp. Cool completely.
Stir in 20g desiccated coconut, 40g dried cranberries and 40g raisins, then store in a sealed jar.
Tips
The granola has to be completely cool before the dried fruit goes in, otherwise the moisture takes the crunch away.
Toast the nuts first so they smell right, then stir them into the sauce.
Pull the tray out for a stir every 10 minutes so the granola browns evenly and the corners do not burn.
Store it in a sealed jar and close the lid as soon as it has cooled.
Honey is still sugar, so measure the 50g exactly and skip the extra drizzle.
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