Recipes with Reema Episode 5

 

Recipes with Reema our ACU Sport Gym Coordinator (Bach of Sci Food & Nutrition)

How to make granola

Ingredients: 

4 cups old-fashioned rolled oats

1 ½-2 cups raw nuts and/or seeds (I used a mixture of dry roasted almonds/cashews and pepitas and sunflower seeds)

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)

½ teaspoon ground cinnamon

½ teaspoon mixed spice

½ cup melted coconut oil

½ cup maple syrup or honey (I used honey)

1 ½ cups dried fruit, chopped if large (I used a mixture of dried cranberries/sultanas/raisins/apricots and peaches)

Totally optional but I am crazy as a Coconut- some coconut flakes or shredded coconut

Instructions:

Preheat oven to 180 degrees Celsius and line a large baking tray with baking paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, coconut flakes salt and spices. Stir to blend.

Pour in the oil, maple syrup and/or honey. Mix well, until every oat and nut is lightly coated. Pour the granola onto your baking tray and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 40 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely and top with the dried fruit. Break the granola into pieces with your hands if you like the chunky bits or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container for 2 weeks- if it has vanished before then- you and I need to chat portion control

Tips:

Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a smaller baking tray- think lamington tray

Always line the baking tray otherwise it will all stick to your tray- not fun!

DON’T bake the granola too long, just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds and/or burn-GROSS!