EASY 1.5KG APPROX 20MIN PREP 30MIN COOKING

Ingredients

  • 3 cups (270g) rolled oats
  • 1 cup (145g) brown rice flakes
  • 1 cup (160g) almonds
  • 1 cup (140g) shelled pistachio nuts
  • 1 cup (140g) macadamia nuts
  • ½ cup (100g) pumpkin seeds
  • ½ cup (75g) sunflower seeds
  • ½ cup (125g) maple syrup
  • ½ cup (140g) tahini
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 cups (260g) dried cranberries
  • 100g Haigh’s Dark Chocolate Pastilles,
    roughly chopped
  • 2 cups (100g) flaked dried coconut, toasted

Method

  1. Preheat the oven to 160°C (140°C fan-forced) and line two baking
    trays with baking paper.
  2. In a large mixing bowl combine oats, rice flakes, almonds, pistachio
    nuts, macadamia nuts, pumpkin and sunflower seeds, stirring to
    combine.
  3. In a small saucepan, combine maple syrup, tahini, olive oil, zest,
    vanilla and cinnamon over a low heat, stirring until tahini softens
    and is well combined. Pour over the oat mixture stirring until evenly
    coated and combined.
  4. Evenly divide mixture between prepared baking trays and place in
    preheated oven for 25 minutes, stirring mixture after 15 minutes.
    Remove baking trays from oven and allow granola to cool
    completely.
  5. Place granola in a large mixing bowl, add cranberries, chocolate
    and coconut flakes, stirring until mixture is well
  1. Dark Chocolate Pastilles
    150g