Almond and fruit granola

Ingredients

• 135 g (1 1/2 cups)rolled oats
• 40 g (1/4 cup)dried apricots, roughly chopped into pieces about 6 mm (1/4 inch)
• 60 g (1/2 cup)sweetened banana chips, roughly chopped into pieces about 6 mm (1/4 inch)
• 70 g (1/2 cup)raw almonds, roughly chopped
• 60 ml (1/4 cup)maple syrup
• 60 ml (1/4 cup)avocado oil
• 15 ml (1 tablespoon)vanilla extract
• 5 g (2 teaspoons)ground cinnamon
• 1.5 g (1/4 teaspoon)kosher salt
• 48 g (1/2 cup)superfine almond flour

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 163°C (325°F) on the Bake setting.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the oats, dried apricots, banana chips and chopped almonds. Set the bowl aside.

3. 3

   Warm the syrup

   In a small pot over medium-low heat, add the maple syrup, avocado oil, vanilla, cinnamon and salt. Whisk and warm gently for 1 minute, until combined and just beginning to simmer. Pour over the oat mixture and stir, then add the almond flour and stir again until evenly mixed.

4. 4

   Bake the granola

   Spread the mixture evenly on a baking tray and place it in the middle of the preheated oven. Bake for 30 minutes in total, removing the tray every 10 minutes to stir, until the granola is golden brown.

5. 5

   Cool and store

   Take the granola out of the oven and let it cool completely before storing it in an airtight container for up to 1 week.

What is granola?

Granola is a baked mixture of oats and other ingredients, usually served with milk or yoghurt or sprinkled over breakfast bowls. This version pairs oats with almonds, dried apricots and banana chips for a mix of toasted, nutty and fruity flavours.

The method relies on a warm syrup-and-oil coating to help the dry ingredients come together, while almond flour is stirred in before baking. Frequent stirring helps the mixture colour evenly across the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 938 calories, 0g protein, 0g carbs, 0g fat.

Oats and dried fruit provide most of the carbohydrates, while the almonds and almond flour contribute protein and fat; the avocado oil and maple syrup also add fat and carbohydrate respectively. For a more balanced plate, serve a measured portion with plain yoghurt and fresh fruit. The supplied nutrition figures list 0 g for protein, carbohydrate and fat, so they do not reflect the listed ingredients.

The fruit and nuts

Even pieces: Roughly chopping the apricots, banana chips and almonds helps distribute them through the oats. Keeping the pieces around 6 mm (1/4 inch), as specified, also makes each scoop easier to portion.

The maple coating

Gentle heat: Warm the syrup, oil, vanilla, cinnamon and salt just until they are combined and barely simmering. Whisk as they heat, then pour the liquid over the oats while it is still warm so it coats the mixture more readily.

Almond flour: Stir it in after the liquid has been poured over the oats and fruit. Mix thoroughly so it is spread through the granola rather than left in dry clumps.

Getting an even bake

Spread: Use the baking tray to make an even layer, which helps the granola bake at a similar rate throughout. Avoid leaving thick piles that may stay softer in the middle.

Stir: Remove the tray and stir the mixture every 10 minutes during the 30-minute bake. Return it to the middle oven slot each time.

How to tell when it is done

Colour: The recipe's cue is a golden-brown finish after 30 minutes. Keep stirring at the 10-minute intervals so that colour develops across the batch.

Cooling: Let the granola cool fully before putting it away. It firms as it cools, so judge its final crunch after it has reached room temperature.

Serving ideas

Breakfast: Spoon the granola over porridge or yoghurt, or serve it with milk. Add fresh fruit at serving time if you want a fresher contrast to the dried fruit.

On the go: Pack a portion in a small container for a snack during a walk or hike. Keep it sealed until you are ready to eat so it stays crisp.

Recipe notes & tips

• Chop the fruit and almonds before combining them with the oats so the pieces are distributed evenly.
• Whisk the warm syrup mixture before pouring it over the dry ingredients.
• Spread the mixture in an even layer on the baking tray.
• Set a timer to stir the granola every 10 minutes during baking.
• Cool the granola completely before sealing it in a container.

Variations

• Add seeds: Replace some of the almonds with pumpkin or sunflower seeds.
• Change the dried fruit: Swap the apricots for another chopped dried fruit.
• Use a different nut: Substitute roughly chopped hazelnuts or walnuts for the almonds.
• Boost the spice: Add a little ground ginger alongside the cinnamon.
• Serve with yoghurt: Pair a portion with plain yoghurt and fresh fruit.

Common mistakes to avoid

• Skipping the stirring: The granola may bake unevenly; remove the tray and stir it every 10 minutes.
• Uneven spreading: Thick patches can stay less crisp; spread the mixture evenly across the tray.
• Heating the syrup too much: It only needs to barely simmer; keep the heat at medium-low and whisk.
• Adding the almond flour too early: Stir it in after the liquid has coated the oat mixture, as directed.
• Storing it warm: Trapped warmth can soften the granola; cool it completely before sealing the container.

How to store

Once completely cool, store the granola in an airtight container for up to 1 week. It is intended to be eaten as a crunchy cereal or snack, so no reheating is needed.

Frequently asked questions