Crunchy 'KI' Granola made with an abundance of Kangaroo Island produce

There is so much to love about this Crunchy ‘KI’ Granola! It’s easy to make at home, nutritious, super tasty and will fill your kitchen with a delicious aroma.

It works perfectly for breakfast with your favourite yoghurt and fruit, add’s texture and crunch to your porridge or you can have it simply in a bowl with milk. It’s also a favourite to munch on by the handful for a quick pick me up or snack!

And to top it off, it can be made with an abundance of local produce

Ingredients

4 cups of Kangaroo Island ‘Rolled’ Oats (approx 1 x 450g bag)

1 1/2 cups of coarsely chopped nuts (I use Riverland Almonds and cashews)

1/4 cup of light brown sugar

1 tsp of Cinnamon

a decent pinch of salt

1/8 cup butter, melted

1/8 cup Kangaroo Island Olive Oil

1/3 cup Kangaroo Island honey

2 teaspoons vanilla essence

1 egg white

Directions

Heat oven to 150 degrees celcius. Prepare large baking tray by lining with baking paper.
Mix the oats, nuts, brown sugar, cinnamon, and salt together in a large mixing bowl until combined. In a small, separate bowl, stir the melted butter, oil, honey, vanilla and egg white together, then drizzle over the oat mixture, stirring together until well-combined.
Transfer the granola mixture to the prepared baking trays and spread it out in an even layer. If you want large chunks of granola, flatten into an even layer with a spatula, adding pressure so the granola is nice and compact. Bake for 30-35 minutes, rotating the pan once halfway through for even toasting, until golden and crispy and the nuts look lightly toasted.
Remove from oven and let the granola cool completely before transferring to an airtight container. It will keeps for 2 weeks at room temperature.

Tip – I suggest a double batch… it never lasts long in our house!