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MELISSA’S FAMOUS GRANOLA

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What you don’t know about me is that in addition to chocolate I am also addicted to granola. The problem with it is I just don’t know when to stop. It’s so yummy and crunchy and delicious. The perfect snack.

This one is loaded with all my favorite stuff. Nuts, coconut, apricots and rolled oats. But the magic ingredients are the toasted cumin and fennel seeds. They add such gorgeous spicy notes to it.

I make a huge batch and store it in an airtight container. You can use it to make a parfait with yoghurt and fruit, enjoy it with milk or do what I do and eat it on its’ own.

It’s insanely good.

xxx Chef MM

MELISSA’S FAMOUS GRANOLA

US (Imperial)

Print Ingredients

1/3 cup slivered almonds

2/3 cup mixed nuts

1/3 cup pinenuts

1/2 cup pumpkin seeds

1 tspn fennel seeds

½ tspn cumin seeds

2 TBS sesame seeds

3 TBS peanut butter

1 tspn orange zest

1 TBS orange juice

3 TBS canola oil

1 tspn kosher salt

½ cup honey

1 TBS vanilla extract

3 cups rolled oats

½ cup shredded coconut

½ cup dried apricots

½ cup dried cranberries

InstructionsPreheat oven to 350 F

On a baking sheet toast the almonds, mixed nuts, pinenuts,
pumpkin ,sesame, fennel and cumin seeds for 6-8 minutes tossing occasionally until lightly golden.

In a large bowl Whisk together the peanut butter, orange zest and juice, canola oil, salt, honey and vanilla extract till smooth.

Add the toasted nuts and oats to the bowl and toss to coat with the honey mixture.

Lower the oven to 280 F.

Place the mixture on a parchment lined baking sheet and toast for 20-25 minutes tossing to mix half way through (the edges brown quicker than the center). Cook until golden brown and set aside and allow to cool.

When the granola is cold break it into pieces and mix it with the chopped apricots, cranberries and shredded coconut.

CHEF’S TIP:
Granola can been made ahead and stored in an airtight container at room temperate

SERVES 12

EU (Metric)

Print Ingredients

1/3 cup slivered almonds

2/3 cup mixed nuts

1/3 cup pinenuts

1/2 cup pumpkin seeds

1 tspn fennel seeds

½ tspn cumin seeds

2 TBS sesame seeds

3 TBS peanut butter

1 tspn orange zest

1 TBS orange juice

3 TBS canola oil

1 tspn kosher salt

½ cup honey

1 TBS vanilla extract

3 cups rolled oats

½ cup shredded coconut

½ cup dried apricots

½ cup dried cranberries

InstructionsPreheat oven to 175 C

On a baking sheet toast the almonds, mixed nuts, pinenuts,
pumpkin ,sesame, fennel and cumin seeds for 6-8 minutes tossing occasionally until lightly golden.

In a large bowl Whisk together the peanut butter, orange zest and juice, canola oil, salt, honey and vanilla extract till smooth.

Add the toasted nuts and oats to the bowl and toss to coat with the honey mixture.

Lower the oven to 140 C.

Place the mixture on a parchment lined baking sheet and toast for 20-25 minutes tossing to mix half way through (the edges brown quicker than the center). Cook until golden brown and set aside and allow to cool.

When the granola is cold break it into pieces and mix it with the chopped apricots, cranberries and shredded coconut.

CHEF’S TIP:
Granola can been made ahead and stored in an airtight container at room temperate

SERVES 12

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