Page 151 - Passion4Baking The Magazine

5 CUPS (500 g) LARGE OATS ydoeagliTcudhirrotiizsu, zfsgrleersaseonhrfovhfleraoudniistweayitn.hd
14 oz. (400 g) NUTS, SUCH AS ALMONDS, HAZELNUTS, WALNUTS, PECANS
1 CUP (150 g) DESICCATED COCONUT
5 tbsp PUMPKIN SEEDS
1 TSP SALT
½ CUP (100 g) SOFT LIGHT BROWN SUGAR
¼ CUP + 1 tbsp (100 g) MAPLE SYRUP
¼ CUP (65 ml) COCONUT OIL, SUNFLOWER OIL OR CANOLA OIL
3 tbsp HOT WATER
7 oz. (200 g) DRIED BERRIES, SUCH AS BLUEBERRIES, CRANBERRIES AND CHERRIES
7 oz. (200 g) DARK CHOCOLATE (70 % COCOA SOLIDS), CHOPPED

Preheat the oven to 340°F (170°C).
Put the oats, nuts (roughly chop, if you like), coconut, pumpkin seeds and salt into a
large bowl and stir to combine.
Mix together the brown sugar, maple syrup, oil and water in a separate bowl. Pour over
the dry ingredients and mix well. Tip out onto a lined baking tray and spread evenly.
Bake in the preheated oven for 40 minutes, stirring the mixture half way though baking.
Let cool completely before mixing in the dried berries and chopped chocolate.
The granola can be stored in an airtight container for up to 2 months.

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