This recipe was first published in the Tararua Tramper Volume 93, no 11, December 2021
Granola
Half a century of granola breakfasts! Here is Peter Reimann’s latest version:
1 packet organic wholemeal rolled oats Just under 1 cup of extra virgin cold-pressed organic olive oil ¼ cup honey 1 cup pumpkin seeds 1 cup sunflower seeds 1 cup mixed blanched peanuts, blanched almonds, cut Brazil nuts, cashew nuts 1 cup sultanas with a few chopped dried apricots and chopped crystallized ginger
- Mix dry ingredients (except for the dried fruit) in a baking tray.
- Combine olive oil and honey in a saucepan and heat until fused.
- Pour the heated honey/oil over the dry ingredients and stir thoroughly with a spoon to produce a damp mass.
- Heat in oven at 120-130°C, turning contents over periodically until dry and light brown.
- Switch off oven, then bury the dried fruit into the contents.
- Put everything back in the oven and close the door to lightly cook the fruit while everything cools slowly.
There are plenty of ingredient variations. The apricots and ginger add ‘zing’. Change proportions of honey and oil to suit taste. The granola is also useful as scroggin, with additions such as chocolate and dates