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
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
- 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!