Spiced five-grain granola

AT A GLANCE

  • Serves 10 people

  • 120 gm (1 cup) each rolled oats, spelt flakes, triticale and rye flakes (see note)
  • 130 gm almonds, coarsely chopped
  • 60 gm (½ cup) puffed spelt
  • 60 gm (½ cup) puffed millet
  • 30 gm sesame seeds
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 250 ml (1 cup) maple syrup
  • 60 ml (¼ cup) rice syrup
  • 2 tbsp grapeseed oil
  • 1 pineapple, quartered lengthways, core removed, sliced into 3cm pieces
  • 2 bananas, thinly sliced
  • Pulp of 3 passionfruit
  • To serve: chilled Jersey milk (see note) and thick yoghurt
01   Combine oats, spelt flakes, triticale, rye flakes, almonds, puffed grains, sesame seeds and spices in a large bowl and set aside.
02   Preheat oven to 180C. Warm maple syrup and rice syrup in a saucepan over low heat, add oil, pour over oat mixture and stir to coat. Spread on oven trays lined with baking paper and bake, stirring occasionally, until crisp and golden (15-20 minutes). Cool on trays. Granola will keep in an airtight container for 2 weeks.
03   To serve, combine pineapple, banana and passionfruit in a bowl, toss gently to combine and serve with spiced five-grain granola, Jersey milk and thick yoghurt.

Note Spelt flakes, triticale and rye flakes are all available from select health-food shops. If they're unavailable, substitute extra rolled oats. Jersey milk has a high fat content. It's available from select farmers' markets and delicatessens.

Topics:

PINEAPPLE, GINGER, CINNAMON, DRINK SUGGESTION, ALMONDS, PASSIONFRUIT, SPRING, BANANAS, MODERN AUSTRALIAN, BREAKFAST, OATS, MAPLE SYRUP, SPELT

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

MEGAN MORTON, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

POT OF EARL GREY TEA. , suggested by MAX ALLEN

FEATURED IN

Nov 2012

Nov 2012

View Full Site