Talented Chef Darren Robertson has created this excellent granola recipe bursting with flavour and kindly shared it with us. Darren mixed the ingredients using our nöni™ 2.5L Saucepan + 23cm Skillet Lid Set and baked it in the AUS-ION™ 35cm Bigga Pan.
Ingredients
- 300g rolled oats
- 100g coconut flakes
- 100g mixed nuts (almonds, cashews, pecans), roughly chopped
- 50g seeds (pumpkin, sunflower)
- 3 tbsp maple syrup
- 2 tbsp white or brown miso paste
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
- Dried fruit to finish (raisins, cranberries, apricots) — added after baking
Method
- Preheat oven to 160°C (140°C fan).
- In your nöni™ saucepan, warm the maple syrup, miso, and coconut oil together over low heat, stirring until smooth and combined. Remove from heat and stir in the vanilla.
- In a large bowl, combine oats, coconut flakes, nuts, seeds, and salt. Pour the wet mixture over and stir well to coat everything evenly.
- Spread the mixture across your AUS-ION™ Bigga Pan in a single, even layer.
- Bake for 30–40 minutes, stirring gently every 10–12 minutes, until golden and fragrant. Keep an eye on it — the miso can make it brown quickly.
- Remove from the oven and allow to cool completely in the pan — it will crisp up as it cools. Stir through dried fruit once cool.
- Store in an airtight jar for up to 2 weeks.
Tip: The miso adds a wonderful savoury depth that balances the sweetness of the maple. Don't skip it! For extra clusters, press the granola down firmly before baking and don't stir for the first 15 minutes.
