Nut-Free Granola
Toasted crunchy oats and seeds bound together with enough buttery syrupy goodness to make this equal parts healthy and treat . This is wonderful eaten by the handful as a snack or ‘proper’ with your dairy product of choice (it makes milk taste delicious) and any toppings you fancy.
Servings: 12 (6 cups' worth)
Equipment
- 2 baking sheets
Ingredients
Wet Ingredients
- 130 g rice malt syrup
- 80 g unsalted butter
- Teaspoon vanilla paste or extract
Dry Ingredients
- 400 g rolled oats
- 100 g sunflower seeds
- 50 g sesame seeds
- 50 g pumpkin seeds
- 2 Tablespoons chia seeds
- 65 g demerara sugar
- ½ teaspoon salt
- teaspoon cinnamon
Instructions
- Preheat Oven – to 160°C.
- Baking Sheets – line with a layer of baking paper. You can skip this step if the baking sheets are non-stick (but it does make it easier to transfer the granola into a jar after).
- Wet Ingredients – weigh the syrup and butter directly into a microwave-safe bowl. Add the vanilla. Melt together in the microwave in short bursts until the butter is almost melted. It will continue to melt all the way while you get everything else organised. If you don’t have a microwave, you can do this in a small saucepan on the stovetop over medium heat.130 g rice malt syrup80 g unsalted butterTeaspoon vanilla
- Dry Ingredients – weigh directly into a large bowl and stir to combine.400 g rolled oats100 g sunflower seeds50 g sesame seeds50 g pumpkin seeds2 Tablespoons chia seeds65 g demerara sugar½ teaspoon saltteaspoon cinnamon
- Combine Wet & Dry - pour the syrup mix over the oats. Fold everything together with a flexible spatula until it is glistening, and no dry bits remain.
- Thin Layer – tip the granola out onto the baking sheet and press the mix out into an even layer.
- Bake – for 15 minutes. The edges will brown more than the centre. Remove the tray from the oven. Redistribute the granola.. Bring the edges into the centre, then redistribute into a thin layer. Bake for another 5 minutes.
- Cool & Store – remove the granola from the oven and leave to cool completely on the baking sheet. Transfer to a well-sealed container.
Notes
This granola stays fresh for about a week. After that, it will lose some of its crunch. Keep at room temperature (don't refrigerate)