Homemade Maple Pistachio and Almond Granola
A super quick and easy homemade granola recipe with maple, pistachio and almond. Makes for a great breakfast or snack on its own or paired with milk or yoghurt and your favourite fruity toppings or even as part of dessert.
Ingredients
- 2 cups (200g) Rolled Oats
- 3 tbsp (45g) Buckwheat
- ½ cup (60g) Slivered Almonds
- ½ cup (60g) Pistachio Kernals
- ¼ cup (25g) Desiccated Coconut
- 2 tbsp (20g) Pumpkin Seeds
- 2 tbsp (20g) Sunflower Seeds
- ¼ cup (8g) Puffed Amaranth
- ¼ cup (85g) Maple Syrup
- ¼ cup (60ml) Vegetable oil
- 1 tsp (8ml) Vanilla Extract
- Pinch of Salt
Instructions
- Preheat your oven to 180°C and line a large rimmed baking tray with baking paper.
- Stir together oats, buckwheat, nuts, coconut, seeds and amaranth in the prepared baking tray.
- In a separate bowl combine the maple syrup, vegetable oil, vanilla and a pinch of salt. Pour over the oat mixture and stir to evenly coat.
- Bake for 20 minutes or until golden brown, stirring halfway through. It may still appear wet but bear in mind that it will harden as it cools.
- Allow to cool completely, undisturbed. This will create crispy clusters of granola.
- Break up the granola with your hands to desired cluster chunkiness.
- Store in an airtight container for up to a month.