Orange, Almond, Coconut Granola
Servings: 28 serves
This orange almond coconut granola brings a refreshing citrus twist to your breakfast routine. With the natural sweetness of orange and the crunch of almonds, this homemade granola is a nutritious way to start your day, packed with fibre and healthy fats.
Ingredients
- 800 g rolled oats (8 cups)
- 280 g raw almonds (2 cups)
- 200 g shredded coconut (2 cups)
- 120 ml macadamia nut oil (½ cup)
- 2 orange/s - zest and juice
- 170 g rice malt syrup or maple syrup (½ cup)
- 2 tsp vanilla - essence or paste
Instructions
- Pre-heat your oven to 160°C / 320°F (fan-forced).
- In a food processor add 360g (4 cups) of the rolled oats and all of the almonds. Pulse until the almonds are chopped up (but not milled to a meal, you want chunks). If using a Thermomix, turbo (pulse) function and check through the lid (about 5 quick pulses).
- Place this and the rest of the oats and coconut into a large baking tray. It should form a thin layer (approx. 1-2cm deep) so use two baking trays if necessary.
- Mix the macadamia oil, orange juice and orange zest, rice malt or maple syrup and vanilla together in a jug (or your food processor). If using a Thermomix 30 seconds, speed 4.
- Pour over the dry mix and give it a good stir so that all the dry ingredients are coated.
- Bake for 15 minutes. Stir well and bake another 15 mins. Repeat if necessary until the mixture is crisp and dry.
- Stir again and allow to cool completely.
Store
- In an airtight container in a cool pantry for up to a month.
Serve
- With orange segments (and fresh strawberries), your favourite milk and unsweetened yoghurt.