A healthy bite when you’re travelling. Pack a thermos, a small container with granolas and off you go.
Granola Clusters
Recipe
granola clusters
2 cups (180g) rolled oats
½ cup (65g) dried cranberries
¼ cup (40g) chopped almonds
¼ cup (50g) pumpkin seed kernels (pepitas)
½ teaspoon ground cinnamon
¹⁄³ cup (120g) honey
¹⁄³ cup (80ml) maple syrup
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 cups (180g) rolled oats
½ cup (65g) dried cranberries
¼ cup (40g) chopped almonds
¼ cup (50g) pumpkin seed kernels (pepitas)
½ teaspoon ground cinnamon
¹⁄³ cup (120g) honey
¹⁄³ cup (80ml) maple syrup
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Preheat oven to 150°C (300°F).
Place oats, cranberries, almonds, pumpkin seeds and cinnamon in a bowl and mix to combine.
Place the honey, maple syrup, oil and vanilla in a saucepan over low heat and cook for 1–2 minutes or until runny.
Pour over the oat mixture and mix well to combine.
Spoon heaped tablespoonfuls onto baking trays lined with non-stick baking paper.
Bake for 35–40 minutes or until golden.
Allow to cool completely on trays. Makes 24.
Store in an airtight container for up to 3 days.
Place oats, cranberries, almonds, pumpkin seeds and cinnamon in a bowl and mix to combine.
Place the honey, maple syrup, oil and vanilla in a saucepan over low heat and cook for 1–2 minutes or until runny.
Pour over the oat mixture and mix well to combine.
Spoon heaped tablespoonfuls onto baking trays lined with non-stick baking paper.
Bake for 35–40 minutes or until golden.
Allow to cool completely on trays. Makes 24.
Store in an airtight container for up to 3 days.
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